- 350-450g/12oz-1lb cherry tomatoes
- 2-3oz buffalo mozzarella cheese
- olive oil, for dressing
- coarse sea salt and freshly ground black pepper
- demerara sugar, for sprinkling
- 4 lemon wedges
- 50g/2oz basil leaves
- 100ml/3½fl oz olive oil
- Preheat the grill. Halve the cherry tomatoes horizontally, placing them on a very shallow large serving dish or plate.
- Slice the mozzarella reasonably thinly.
- To make the basil oil, place the basil leaves in a small processor. Warm the olive oil and pour over the leaves.
- Season with salt and pepper and blend the basil to a purĂŠe. Strain through a sieve and set aside.
- Drizzle olive oil over the tomatoes, placing a nugget of sea salt on each half. Grind some pepper on the top and sprinkle with sugar. Place under a hot grill.
- Once they begin to sizzle, remove from grill and place mozzarella on top of the tomatoes.
- Replace dish under the grill, until cheese has melted.
- Serve with basil oil and bread.