1 large bunch of basil (about 1/8 pound), coarse stems discarded
½ pound mozzarella, chopped fine
2 tomatoes (½ pound total), seeded and chopped fine
¼ cup extra-virgin olive oil, divided
1 baguette, cut diagonally into ½ inch slices
1 garlic clove, halved
Chop the basil fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste, toss with half of the olive oil. Brush the baguette slices with the remaining olive oil and rub each with the garlic clove half. Lay the baguette slices in a single layer on a baking sheet and broil for 2 to 3 minutes, until just starting to brown. Spoon the tomato mixture onto the oiled sides of the toasts and serve.
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