Caprese Salad

400g Montefiore Cheese Fiordilatte
500g ripened grape tomatoes or small vine tomatoes
1 bunch fresh basil
Olive oil
Salt and pepper

Strain the fiordilatte and tear into rough strips. Halve the tomatoes, and tear the basil leaves. Divide the ingredients amongst 4 bowls and season with salt and pepper and a drizzle of olive oil. Serve with crusty bread.