• Baguette, sliced 1/2 inch thick
• 1/4 cup extra virgin olive oil
• Roma tomatoes, slice 1/2 inch thick

• fresh mozzarella, slice 1/4 inch thick
• fresh basil, thinly sliced*
• salt and pepper

Heat oven to 450°. Arrange sliced bread on a baking sheet brush with olive oil and then sprinkle with salt. Bake about 5 minutes, or until light golden but not too crisp. Remove from the oven and top each slice with a slice of tomato. Sprinkle the tomato with salt and pepper. Now sprinkle about a 1/2 teaspoon of thinly sliced basil on tomato. Place a slice of fresh mozzarella over the basil. Return to the oven until the cheese just begins to melt, about 5 minutes. Remove and drizzle with a few drops of olive oil. These can be kept in the refrigerator and reheat in the oven.

*Chiffonade is the French term for thinly sliced items. The easiest way to chiffonade basil is to stack leaves on top of each other. Then roll long ways, like a cigar, and cut thin slices across the roll.