Ingredients:

• 2 – French bread
• 150 g – tomato, blanched
• 100 g – low fat bocconcini cheese
• 25 g – black and green Olives
• 25 g – pesto sauce
• 20 g – Basil leaves
• 50 ml – Olive oil
• salt and pepper to taste

Method:

1. Slice the French bread and apply a little olive oil. Toast it.
2. Cut the tomato and low fat bocconcini cheese into small dices.
3. Add slices of olive, olive oil, basil leaves, salt and pepper and little pesto sauce.
4. Put the mixture on top of the toasted bread slices and serve warm.
5. Garnished with a basil sprig.

Recipe courtesy of Chef Vinod, Rain Tree