Cherry (or date) tomatoes
Buffalo mozzarella
Greek basil
Extra virgin olive oil, salt and pepper
2 tablespoons pesto alla genovese
Place the peeled and washed cherry tomatoes in a baking dish, grease them with oil and a pinch of salt and bake them at 200° until soft and wilted (confit).
Break up the buffalo mozzarella by hand and let it drain for a few minutes.
Heat the piadina in a frying pan, then brush it, first with some of the tomato cooking liquid and then add a few drops of pesto. Divide the cherry tomatoes and buffalo mozzarella equally and sprinkle with fresh Greek basil leaves.
Fold the piadina in two, cut it in half and serve immediately.
