2 beefsteak tomatoes, sliced
Salt and freshly ground black pepper
50 g/2 oz stoned (pitted) black olives, finely chopped
30 ml/2 tbsp olive oil
25 g/1 oz/0.25 cup Parmesan cheese, freshly grated
A few basil leaves, to garnish
Layer slices of Mozzarella between and on top of three tomato slices,
seasoning with salt and pepper and sprinkling with olives as you go.
Arrange the stacks in a flameproof serving dish, drizzle with the oil and
sprinkle with the Parmesan. Season again lightly with pepper. Place under
a hot grill (broiler) for a few minutes until the Mozzarella begins to
melt. Garnish with the basil and serve at once.