½ x long loaf turkish bread
50g baby rocket leaves
250g cherry tomatoes, sliced thickly
100g bocconcini cheese, sliced thickly
2 tablespoons finely shredded fresh basil
2 tablespoons olive oil
Cut turkish bread crossways into four even pieces. Split each piece in half horizontally; toast both sides.
Top each piece of turkish bread with equal amounts of rocket, tomato, cheese and basil; drizzle with oil to serve.
Per serving 15.1g fat: 1463kJ (350 cal)