Calabria Garlic Toast
1 French baguette
extra-virgin olive oil
1 large garlic clove, peeled
4 small tomatoes, about 4 to 6 ounces each
1 pound (2 8-ounce balls) fresh buffalo mozzarella cheese
16 fresh basil leaves
To make garlic toast: Slice the baguette into 16 1/2-inch thick slices. Place
slices on a baking sheet, brush lightly with olive oil and place under the oven
broiler. When lightly browned, turn over, brush with oil and brown the other
side. Rub each toast with a garlic clove cut in half. Cool the toast to room
Peel the tomatoes and slice each tomatoes into about 4 or 5 slices; 1/8-inch
thick. Slice the mozzarella cheese into about 16 slices; 1/8-inch thick. Rinse
and drain whole basil leaves.
To assemble: Place tomato slices on the garlic toasts. Place a slice of the
cheese on top. Top each with a basil leaf.
Makes about 16.