Recipes

Preparation

Core tomatoes and place in boiling water to loosen the skin and peel. Remove seeds and dice neatly into 4cm cubes. Place in a bowl with garlic chives, basil and mozzarella. Season well and toss with oil. Brush a 1.2 lt pudding bowl and with olive oil and then line with plastic wrap leaving 6cm overhang.
Line the walls and base of prepared bowl with sliced bread, pressing the edges so they adhere where they meet so there are not air holes, between slices. Stir the tomato mix and place mixture into the bowl packing down well.
Top with the remaining bread then place an inverted plate on top of the bread so it fits snugly inside the basin. Place a weight on top. Refrigerate 24 hours.
When ready pour off any juices and then invert onto a serving plate. Decorate the top with slivered black olives and shredded basil. Slice into wedges and serve with a crunchy salad.