- 12 slices of black bread
- 2 cloves garlic
- 1/2 tbsp Le Paludier de Guérande coarse grey salt
- 1 bunch basil
- 1 tsp red pepper grains
- 15 shelled almonds
- 12 small balls of buffalo mozzarella
- 20 olives
- 18 cherry tomatoes
- A few basil leaves for decoration
- 80g washed and dried rocket leaves
For 6 people
Preparation time: 15 minutes
Toast the bread and rub it with the garlic.
Cut the small balls of mozzarella into small pieces.
Wash the cherry tomatoes and cut them into halves or quarters.
Break up the almonds and grill them in a pan for 1 minute.
Crush the Le Paludier de Guérande coarse grey salt, pepper, basil and chopped grilled almonds together.
Sprinkle the slices of garlic-rubbed bread with this salt mixture.
Arrange the pieces of mozzarella, cut cherry tomatoes, olives, basil and rocket leaves on the slices of bread.
Serve 2 slices per person.
The remaining salt may be kept for use in other recipes.