2 firm ripe tomatoes, halved and de-seeded
2 spring onions, chopped
6 green olives, stoned and chopped
1 tablespoon very finely chopped
fresh flat-leaf parsley
olive oil, for drizzling
4-6 white bread slices
40-50 g butter, at room temperature
250 g/9 oz buffalo milk mozzarella, thinly sliced
salt and pepper
chopped fresh oregano, to garnish


1.Sprinkle the insides of the tomatoes with salt and place upside down on kitchen paper to drain for 5 minutes, then chop.
2.Mix together the tomatoes, spring onions, olives and parsley in bowl, season with salt and pepper and drizzle with olive oil. Stir well to mix.
3.Stamp out rounds from the bread with a biscuit cutter or glass and toast lightly on both sides.
4.Spread the rounds with butter and then with the tomato mixture.
5.Top with a slice of mozzarella and sprinkle with oregano.

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