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
Step 1Preheat the oven to 160°C/325°F/Gas Mark 3.
Step 2Cut the mozzarella into slices 1 cm/1⁄2 inch thick.
Step 3Toast the bread under the grill (broiler) for 5 minutes.
Step 4 Lay the mozzarella slices on the slices of toast and place under the grill for a further 3 minutes.
Step 5To serve, top with the tomato confit, then add some pesto and scatter over the pine nuts.
Step 6Finish with a drizzle of olive oil, garnish with a few watercress leaves and enjoy.