Warm tomatoes and mozzarella with black olive and fresh basil
2 ripe, medium size tomatoes cut into ½ cm thick slices, preferably Roma or Plum
¼ kilo mozzarella in ½ cm thick slices
2-3 oz. pitted black olives, chopped (reserve the brine)
2 anchovy fillets (optional)
French baguette or Italian bread
Preheat your Tepandine to dial 3 and then turn to 6 when orange light has turned off. Spread 2 tablespoons of olive oil throughout the cooking center and add sliced tomatoes.
Cook tomatoes for approximately 2 minutes. Reduce heat to just above 5 and add chopped olives. Add ¼ cup of the chopped black olives to the top of the tomatoes, then add the mozzarella slices. Season with salt and black pepper to taste.
As soon as Mozzarella starts to melt reduce temperature to 2. Top with basil leaves and anchovies if so desired and serve with French baguette of Italian bread.