Carpaccio of tomatoes with basil and croutons

Step 1

- Cut the bread into small cubes of 1cm max.
- Heat oil, dip the cherry tomatoes in for 15 seconds, keeping the skin. Plunge the basil leaves and keep them translucent (about 20 seconds).
- Fry the croutons keeping them golden brown, not overcooked, and set aside on paper towels.
- Combine mayonnaise and vinegar to make a smooth sauce, if necessary add a little water to get the desired consistency.
- In the bottom of the plates, brush on some of the sauce.
- Peel the red and yellow tomatoes, and slice thinly.
- Place the slices in a rosette on plates, season with salt and pepper
- Sprinkle with more sauce
- Finish with garnish of cherry tomatoes and fried basil. Serve immediately.