Recipe courtesy of Rhode Island WIC with sponsorship from Johnson & Wales University, Rhode Island Department of Health, and Rhode Island Department of Environmental Management Division of Agriculture.
- 1 loaf bread day old works best
- 1/4 cup olive oil
- 3 whole tomatoes, diced
- 1/4 pound shredded mozzarella cheese optional
- 1 bunch basil
- 1 garlic clove
- salt and pepper to taste
Slice bread into 1/2-inch thick slices.
Brush oil on the slices.
Grill slices of bread on both sides for 1 minute per side.
Remove from grill.
Mix tomatoes, basil, salt, pepper and garlic in a large bowl.
Top each slice of grilled bread with tomato mixture; serve.
Top mixture with shredded cheese. Place
back on grill until cheese is melted.