Serves 4

Mozzarella made from buffalo’s milk has a higher percentage of fat than cow’s milk, which accounts for its particularly creamy taste.

2 garlic cloves, peeled
500g vine-ripened cherry tomatoes, halved
1 tsp sugar
Splash of red wine vinegar
1 large loaf of ciabatta
Extra virgin olive oil, to drizzle

For the marinated mozzarella

4 balls of buffalo mozzarella
Sea salt and freshly ground black pepper
Small bunch of basil, leaves torn
½ bunch of thyme
Few sprigs of rosemary
4 garlic cloves, halved
Pared zest and juice of 1 lemon
200ml extra virgin olive oil

1 Begin by preparing the mozzarella. Slice the balls of mozzarella and put them in a shallow dish. Season with salt and pepper, then scatter over the herbs, garlic and lemon zest. Mix the extra virgin olive oil and lemon juice in a jug, then pour over the cheese. Toss everything together and cover with clingfilm. Leave to marinate for 1 hour.

2 When you are ready to serve, heat 2-3 tablespoons of oil taken from the mozzarella marinade in a saucepan. Finely chop one of the garlic cloves and add to the pan. Gently sauté the garlic until it is soft and beginning to turn lightly golden. Add the cherry tomatoes, sugar, red wine vinegar and some seasoning.

3 Cook over a moderate heat for about 5 minutes until the cherry tomatoes start to break down and release their juices into the pan. Check for seasoning, then remove from the heat and set aside.

4 Preheat the grill to medium. For the bruschetta, cut the ciabatta loaf in half, then slice each half through the middle. Cut the second garlic clove, then rub it all over the bread slices. Drizzle the bread with extra virgin olive oil and sprinkle with a pinch of salt. Grill on both sides until lightly golden.

5 Place the bruschetta on plates and spoon over the tomato sauce. Drain the mozzarella from the marinade and tear the cheese on top of the tomatoes. Drizzle over some of the marinade and tomato juices and season with salt and pepper to serve.

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