Tuesday, May 17, 2005

toasted tomato brochettes

1 French baguette
3 small vine ripened tomatoes, sliced
2 balls of bocconcini cheese (or mozzarella), sliced
4 tbs extra-virgin olive oil
1 cup whole basil leaves
3 cloves garlic, peeled, cut in half
kosher or sea salt and coarse ground pepper

Slice baguette diagonally into ½-inch slices. Brush on both sides with olive oil and toast in oven under broiler until golden, turning to toast evenly. Rub bread on top side only with halved garlic cloves. Arrange with slices of tomatoes, boconccini and whole basil leaves. Return to oven and toast until cheese melts. Sprinkle with salt and pepper and serve immediately.

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