Method

• 1

  Make a X cut on bottom of each tomato and blanch in boiling water for 15-20 seconds, remove and refresh in ice cold water. Remove excess skin and pat dry.

• 2

  Cutt off the top of tomatoes and scoop out flesh and seeds. Salt and leave upside down to dry out.

• 3

  Cut bread into small cubes and toast in an oiled pan until golden brown. Remove and cool.

• 4

  Roughly chop Ghiotti Sicilian olives, capers and mix with Ghiotti cherry mozzarella and bread cubes in a bowl.

• 5

  Add roughly torn basil leaves, olive oil and season to taste.

• 6

  Carefully spoon the mixture into the tomatoes and finish with fresh basil leaves and extra virgin olive oil.