Serves 2 as a starter or 4 as part of a selection of small plates

Prep time 15 minutes + overnight chilling


350g day old Maltese bread – crusts removed and chopped
250g fresh tomatoes, skinned
75ml extra virgin olive oil,
35ml Merlot vinegar,
10g tomato paste
Few basil leaves, shredded
Salt to taste
Extra olive oil to drizzle


In a food processor, blend the tomatoes, olive oil, vinegar and tomato paste. To this blend, add the cubed bread and allow to soak overnight. Before serving, mix and add the basil leaves adjust seasoning to taste and serve with fresh burrata, drizzle with additional olive oil.