Plum Tomato, Mozzarella, and Basil Bruschetta
2 slices from a country style loaf olive oil 1 garlic clove, peeled and cut in half 4 fresh plum tomatoes salt and freshly ground pepper 2 oz mozzarella cheese (packed in water) Waterfield Farms Hydroponic Basil leaves Lay the slices of bread on a broiler pan and broil on both sides until they are dried out and slightly golden. Rub the cut clove of garlic lightly over the surface and brush or drizzle with some olive oil. Slice the tomatoes into rounds, put them on a plate and sprinkle them with salt, pepper and a few drops of olive oil. Cut the mozzarella into small pieces. Arrange the tomatoes on top of the bruschetta, then dot the cheese over the tomatoes. Tear the basil leaves over the top of the tomatoes and cheese and grind the black pepper over the top to taste.
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