TOMATO MOZZARELLA STACKS

Preheat the barbecue. Cut a thin slice by using a sharp serrated knife from the top and bottom of each tomato and discard. Cut the rest of the tomato horizontally into 3 slices.
Cut the mozzarella into 12 thin rounds. Slice the basil leaves into thin ribbons.

Brush the centre of an 18-cm/7-inch square of foil with oil.

Place a tomato slice on the foil, brush with oil and season to taste with salt and pepper. Add a few basil shreds and a slice of cheese. Continue layering using the second and third tomato slices, seasoning each layer with salt and pepper to taste, and finishing with a layer of mozzarella.

Add a basil sprig, then fold up the edges of the foil to enclose completely.

Repeat with the remaining tomatoes, basil and mozzarella.

Arrange on the grill rack, cook over medium-hot coals, covered, for 8-10 minutes, or until the top tomato slice is heated through and the mozzarella has melted. Open the foil parcels and serve immediately.

SERVES 4

4 large tomatoes
225 g/8 oz buffalo mozzarella
cheese
24 basil leaves, plus 4 small sprigs
olive oil, for greasing
salt and pepper