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"My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake."
Joan Rivers (1933-2014) American actress, comedian, writer, producer, and television host

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When tomatoes are in season, usually that means basil is too! This little treat is the essence of summer. It's a classic Italian dish, Caprese Salad, but on bread instead. Yum!

Preparation Time: 15 minutes    Serving Size: 4

  • 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.

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