Caprese di Linea Osella


Thickly slice the tomatoes, lay them in a greased Pyrex dish, season with a little salt, oregano and sliced garlic; sprinkle with pine nuts and bake in a very hot oven with the grill on, or a few minutes.
Cut the cheeses horizontally in half and finely chop the olives.
Sandwich the two halves of each cheese together with a few slices of tomato and some olives, topping them with the two biggest slices of tomato and the pine nuts.
Complete with a drizzle of raw oil and serve with a few rocket leaves.