(4 to 6 portions)

  • 90 ml olive oil
  • 400 g small rosa tomatoes
  • 1 clove of garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 1 loaf of Portuguese bread
  • 250 g grated mozzarella
  • 250 g thinly sliced ham, broken into large pieces
  • 1 jar (825 g) pineapple pieces
  • handful of fresh rocket

Heat 60 ml oil in a pan. Add tomatoes and garlic and fry until tomatoes burst (about 10 to 15 minutes). Season with salt and pepper. Remove and allow to cool. Halve bread lengthwise. Halve each half. Heat grill in oven and grill bread until it just browns. Heat oven to 220 °C. Divide tomatoes between pieces of bread. Sprinkle with cheese. Arrange ham and pineapple on top and place bread on a baking tray. Put in hot oven for 10 to 15 minutes until cheese has melted. Serve with rocket.