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250 g/9 oz mozzarella di bufala or other mozzarella cheese
4 slices of farmhouse (country-style) bread
20 Tomato Confit, halved
4 tablespoons Green Pesto
5 teaspoons pine nuts
1 bunch of watercress, to garnish
Preheat the oven to 160°C/325°F/Gas Mark 3.
Cut the mozzarella into slices 1 cm/1⁄2 inch thick.
Toast the bread under the grill (broiler) for 5 minutes.
Lay the mozzarella slices on the slices of toast and place under the grill for a further 3 minutes.
To serve, top with the tomato confit, then add some pesto and scatter over the pine nuts.
Finish with a drizzle of olive oil, garnish with a few watercress leaves and enjoy.