To get that authentic Mediterranean flavour, use balsamic vinegar instead of lemon juice. And remember to use the freshest, ripest tomatoes you can find!
Ingredients
·        4 muffins
·        4 garlic cloves, crushed
·        2 tbsp butter
·        1 tbsp chopped basil
·        4 large tomatoes
·        1 tbsp tomato paste
·        8 black olives, pitted and halved
·        1¾ ounce mozzarella cheese, sliced
·        Salt and pepper, to taste
·        1 tbsp olive oil
·        2 tsp lemon juice
·        1 tsp clear honey
·        Basil leaves, to garnish
1.     Place muffins onto a cutting board and using a sharp knife, slice each muffin in half. Transfer muffin halves into a toaster or oven and toast until they turn crisp and golden.
2.     Preheat oven to 300°F. Place butter, garlic and chopped basil into a small mixing bowl and using a small spoon, stir until well combined. Once all muffins are toasted, spoon garlic mixture of each muffin half.
3.     Pour boiling water into a large bowl. Using a sharp knife, slice a small cross shape at the bottom of each tomato and then place into the bowl of boiling water. After the tomatoes begin to soften, which shouldn’t take longer than a couple minutes, remove tomatoes, one at a time from the boiling water using a fork. Using your fingers, peel away the flesh from the tomatoes.
4.     Once all flesh is removed, chop tomatoes into small dice. Pour diced tomatoes, tomato paste and sliced olives into a mixing bowl and blend together. Spoon onto the muffins. 
5.     In a separate small bowl, mix together olive oil, lemon juice and honey.  Using a spoon, drizzle mixture over tomato covered muffins and lightly place mozzarella slices on top. Sprinkle on salt and pepper.
6.     Place muffins onto 1 large or 2 medium sized baking sheets and place into the preheated oven. Bake until cheese melts, about 1½ to 2 minutes.
7.     Transfer ready muffins onto a platter or tray and garnish with fresh basil leaves. Serve immediately. 
Serves 4