Ingredients

The following ingredients have 4 Servings
  • 6 slices white sandwich bread (See Note 1 - use gluten-free bread if required)
  • 9 cherry tomatoes (See Note 2)
  • 6 leaves basil (See Note 3)
  • 10 cherry bocconcini (See Note 4)
  • 1/8 cup olive oil (for brushing the bread)
  • 1 tsp olive oil (extra virgin, for the dressing)
  • sea salt and black pepper (to taste)

Instruction

  • Preheat oven to 180 Degrees C (350 F) Use a sharp knife to remove the crusts from 6 slices of bread. (See Note 1).Using a rolling pin, roll each bread slice to flatten as thinly as possible.Once flattened, use a 6cm/2 ½” round cookie cutter, cut 2 rounds from each slice.
  • Brush the rounds of bread on both sides with olive oil or spray each side with olive oil.Firmly press the bread rounds into a 12-hole patty tin.
  • Bake for 12-15 minutes, turning around the pan halfway through cooking, until the cases are lightly browned. Remove from oven and transfer to wire racks to cool completely.
  • Prepare your filling. Slice each cherry tomato and mini bocconcini into four pieces. Thinly slice the basil.
  • Combine the tomato, basil and bocconcini in a bowl, along with the olive oil. Season with salt and pepper.
  • Fill your bread cases and serve immediately.