Thursday, September 17, 2009


1 baguette, sliced ¼ to ½ inch thick

3 tablespoons olive oil, separated

1 garlic clove, halved

2 cups Roma tomatoes, chopped

1/2 cup fresh mozzarella, cubed

3 tablespoon fresh basil leaves, minced

1 teaspoon red-wine vinegar

1 teaspoon balsamic vinegar


Toast the bread slices on a baking sheet in the upper third of a preheated 500 degree oven for 3 minutes, or until they are golden. While the toasts are warm, brush both sides of the toasts with 2 tablespoons of oil and rub them with the garlic. In a bowl combine the tomatoes, mozzarella, basil, vinegars, remaining tablespoon oil and salt and pepper to taste. Before serving top toasts with the mixture.

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