4 Portions
• 45 ml olive oil
• 45 ml butter
• 150 g sourdough bread broken into chunks
• 6 large rosa tomatoes
• 150 g fresh mozzarella (the kind stored in liquid)
• 30 g basil
• salt and freshly ground black pepper to taste
Heat the olive oil and butter in a large pan. Add the bread and fry until golden brown and crisp. Slice the tomatoes and place on a serving platter along with the roughly torn mozzarella, chunky croutons and basil
leaves. Season with salt and pepper.