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Makes: about 12 slices
Preparation: 20 minutes
Oven temperature: Grill
Cooking time: 10 minutes
• 12 slices of bread
• about 4 sun ripe tomatoes, sliced
• 125g mozzarella, grated
ROCKET PESTO
• 100g fresh rocket
• 15ml capers, rinsed
• 15ml lemon juice
• 1 large clove of garlic, bruised
• 125ml grated parmesan cheese
• 3 anchovy fillets
• 125ml oil
• freshly ground back pepper
1. Make the pesto: Place the rocket, capers, lemon juice, garlic, parmesan cheese and anchovies in a food processor and chop roughly until mixed through. Add the oil and black pepper and mix further.
2. Pack the bread on a baking tray. Toast the one side, turn over and spread the pesto on the other side. Top with tomato slices and cheese and toast in a preheated oven until the cheese melts.
WINE SUGGESTION: This informal treat will be delicious with your favourite cider but if you prefer wine, go for a dry chenin blanc.
