Warm Caprese with Spicy Grilled Mackerel and Basil Sauce

Method

1. Cut the cherry tomatoes in half.
2. Place the bread slices on serving plates.
3. Tear or slice the buffalo mozzarella and arrange on the bread.
4. In a mortar, pound together fresh basil, pine nuts, salt, and extra virgin olive oil to make a coarse sauce.
5. In a pan, heat a drizzle of olive oil with a clove of garlic. Add the cherry tomatoes, a splash of water, and a pinch of salt; cook until just softened but still holding their shape.
6. Open the cans of spicy grilled mackerel fillets and drain lightly.
7. Arrange the cooked tomatoes over the mozzarella.
8. Place the mackerel fillets on top of the tomatoes.
9. Drizzle the basil sauce over everything, add a final thread of extra virgin olive oil, and serve warm.