Appetizers
4 slices Kalamata olive bread
2 ea Tomatoes
4 oz Fresh mozarella
1 tsp Kosher salt
1 tsp Basil
Adapted from the traditional by B. Flateland, 12/08.
Cut four slices of the bread, each about 3/8" thick.
Toast the bread until crispy, but not burned.
Slice the tomatoes into thicknesses of about 3/8".
Slice the mozarella into thicknesses of about 3/8".
When finished toasting, cut the bread slices in half and position each on its own small serving plate.
Sprinkle a small pinch of kosher salt lightly on each half-slice of toast and lay a tomato slice on each.
Sprinkle a small pinch of kosher salt lightly on each slice of tomato and lay a mozarella slice on each.
Sprinkle a small pinch of kosher salt on each mozarella slice, then sprinkle a small pinch of basil on each.
Drizzle each portion with olive oil until mozarella is entirely covered and half the plate contains a thin layer of oil.
Serve with knife and fork and a nice wine.