Wash, clean and halve the tomatoes. Drain the mozzarella. Wash basil, dab dry and chop finely. Whisk vinegar, oil, salt and pepper. Mix in basil. Mix the red and yellow tomatoes with half the mozzarella and half the vinaigrette.
Cut the ciabatta bread into 12 thick slices. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Spread half of the slices with red pesto, the other half with green pesto. Spread the yellow tomato mixture on the green slices and the red tomato mixture on the red slices. Garnish with basil and tomatoes
With 8 people: