6 small petit bread rolls
2 tbsp olive oil
1 tsp balsamic vinegar
1 garlic clove
12 cherry tomatoes
125g ball of mozzarella
3 slices of ham
A handful of fresh basil
Carefully cut the tops of the bread rolls using a serrated knife and scoop out the insides of the bread.
Place the rolls onto a baking a tray, drizzle with a little oil and bake for 10 minutes at 170c to crisp up.
Chop the garlic and add to a mixing bowl with a splash of olive oil and a drizzle of balsamic vinegar.
Cut the cherry tomatoes into small pieces and add to the bowl.
Dice the mozzarella and slice up the ham before adding to the mixture.
Finally, tear up the basil and stir together.
When the bread rolls are crisped up spoon the tomato and mozzarella mixture into the hollowed-out bread rolls.
Return the rolls into the oven for a further 12 minutes to allow the cheese to melt.