This recipe is really good for a late weekend breakfast, especially if you’re in a country which produces delicious cured ham.  The sharpness of the dried tomatoes contrasts with the salty ham, and the oil and basil leaves add a real freshness.

Method (serves 2)

• Prepare the tomatoes the evening before breakfast.
• Halve them and toss them in olive oil, salt and pepper.
• Put them on a baking tray and place in an oven preheated to 180°C.
• After 10 minutes, turn off the oven and leave the tomatoes in to dry out gently overnight.
• Toast the sourdough and drizzle it with the olive oil on a plate.
• Arrange the Parma ham on top, with the tomatoes. 
• Tear a few basil leaves to scatter on top.