2x 175 g/6oz mozzarella vegan cheese
Sea salt and freshly ground black pepper
Fresh basil leaves, to garnish
1.Wash the tomatoes, pat dry, slice off the stalk ends discard, then cut the remainder into even slices.
2. Slice the mozzarella evenly, use an egg slicer for the best results.
3.Grease a shallow, flameproof dish, place the cheese and tomato slices in the dish, layering them alternatively. Season the slices with salt and pepper and cook under a hot grill (broiler) until the cheese has melted.
4.sprinkle the basil leaves over the dish serve hot.