|
|
Instructions |
|
|
|
Remove the guts from about half the tomatoes and cut in large dice. Finely chop garlic and chiffonade basil leaves.
|
|
|
|
Combine tomatoes, garlic, basil, oil and baslmic in large bowl. Let sit in fridge for about 2 hours.
|
|
|
|
Thinly slice mozzerella. Cut baguette on a bias and brush with evoo. Place in the oven at 350 for about 5 min on each side, or until crisp.
|
|
|
|
Arrange Mozzerella on baguettes and pour tomatoe mixture on top.
|
|
|
|
Originally Submitted
6/29/2010
|
