INGREDIENTS
- 4 ripe chopped tomatoes (beefsteak, roma, vine)
- 4 Tablespoon extra-virgin olive oil
- 2 Tablespoon chopped fresh basil
- ½ cup chopped Kalamata olives
- Salt and black pepper to taste
- 1 sliced ciabatta bread (or any rustic bread)
- Olive oil for brushing
- 1-2 garlic cloves for rubbing
- 8 thin fresh mozzarella slices
- Balsamic glaze (optional)
RECIPE INSTRUCTIONS
- In a bowl, combine the tomatoes, olives, basil, salt, pepper and balsamic vinegar. Toss well and set aside for at least 15 minutes.
- Meanwhile, preheat the oven to 450 degrees F. Place the bread slices on a baking tray, brush some olive oil on top and toast, turning once, until crisp on both sides.
- Remove bread from the oven and let it cool down a little. Rub some fresh garlic on the oiled side of the slice.
- Arrange the bread slices on a platter or individual plates. Top each slice with 1 or 2 slices of the cheese. With a slotted spoon or a fork, lift the tomato mixture from the bowl, letting the excess juices drain back into the bowl. Place the mixture on top of the cheese, garnish with more fresh basil and serve at once.
- Optional: drizzle some balsamic glaze on top.
