Method

Remove the crust from the bread and cut it into regular cubes about half a centimetre in diameter. Place on a baking tray and toast in the oven for a couple of minutes. Prepare the candied cherry tomatoes. Cut the cherry tomatoes in half and arrange them side by side on a baking tray lined with baking paper. Season lightly with salt and drizzle with oil. Finish the seasoning by sprinkling them with brown sugar. Bake at 90°C for twenty minutes. If you don't have time for this operation, you can easily use raw tomatoes seasoned with oil and salt: the result will be just as good. While the cherry tomatoes are cooking, make the pesto. Clean the basil and remove the stems. Place the leaves in the mouth of a blender, add a couple of tablespoons of oil and chop for a few seconds at high speed. Add salt to taste. When ready, cut the mozzarella into cubes. Place the pesto on the bottom of a jar, followed by the bread, the candied tomatoes, and their sauce, and finally the mozzarella. Close the jar and bring it to the table, recommending that your guests shake it before tasting.