200g stale sourdough bread, cut into 2cm pieces
200g NZ Hothouse Heirloom Chrry Truss tomatoes, halved
400g NZ Hothouse Lycoplus tomatoes, sliced
2 tbsp sherry or white balsamic inegar
1 tbsp wholegrain mustard
Small bunch dill, lease picked
Small bunch coriander, leaves picked
5 mint leaves, sliced
2 tbsp extra virgin olive oil
Salt and pepper to taste
Preheat oven to 180. Place the diced brad onto a tray, drizzle with oil, season with salt and pepper, and bake until golden, remove, and set aside.
On a large platter, place the slices of tomato, sporadically top with small dollops of wholegrain mustard, drizzle over the vinegar, scatter over the fresh herbs and nesstle in the sourdough. Drizzle over the extra virgin olive oil and serve immediately.