Cheesy, herby pieces of toast piled high with flavourMake the basil oil: pour 6 tbsp of olive oil into a blender jug and add 2 tbsp of warm water. Pull 15 medium-sized basil leaves (about 5g) from their stalks and add them to the oil with a good pinch of sea salt and a grinding or two of black pepper. Process all the ingredients to a deep green dressing.Get an overhead grill hot. Remove the stalks from 3 or 4 large tomatoes and a handful of smaller ones. Cut the larger ones in half. Leave the small tomatoes whole. Put them all on a grill pan or baking sheet, trickle lightly with some more olive oil, and place them under the grill. Leave until their skins have started to brown here and there and the tomatoes are soft and juicy. Continue reading...