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2
Easy
25 min
Published 2015
The secret to the success of this moreish breakfast toastie is to allow the mozzarella to melt sufficiently, but not so much that it escapes out of the sides. Home-made tapenade will happily keep in the refrigerator for up to 2 weeks and any leftovers would make a quick snack with warm pitta bread, or a speedy meal stirred into cooked pasta or spooned on top of a baked potato.