Warm Tomato, Cherry and Buffalo Mozzarella Salad

serves 41 hour
1 kg mix of various tomatoes, cut into wedges
3 shallots, cut into rings
2 garlic cloves, finely chopped
500 g cherries, pits removed, cut in half
250 g Buffalo Mozzarella (substitute with Mozzarella), cut into slices
1 bunch of basil , coarsely chopped
½ teaspoon pickled green pepper, coarsely chopped
7 tablespoons olive oil
1 tablespoon almond butter
2 tablespoons lemon juice
1-2 tablespoons balsamic vinegar
1 tablespoon honey
1 whole wheat baguette

Stir 2 tablespoons olive oil, almond butter, lemon juice, balsamic vinegar, honey, half the garlic, salt and green pepper.
Heat 2 tablespoons of oil in a pan, sauté shallots und tomatoes. Add cherries. Mix with dressing and season with plenty of salt and pepper. Stir in basil.
Cut baguette into thin slices and spread onto a baking tray. Mix 3 tablespoons of olive oil and remaining garlic and sprinkle over baguette slices. Toast in preheated oven with top heat for 3 minutes. Serve with tomato, cherry and mozzarella salad.