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Title: Fresh Tomato Mozzarella Toast
Categories: Bread Vegetable Cheese Italian
Yield: 4 Servings
| 2 | lb | Fresh tomatoes |
| 1/4 | c | Olive oil, divided |
| 1/3 | c | Thinly slivered fresh basil leaves |
| 1 | ts | Minced garlic |
| 1/2 | ts | Salt |
| 1/8 | ts | Ground black pepper |
| 2 | Italian loaves (8" long) | |
| 8 | Thin slices prosciutto or baked ham (about 4 oz) | |
| 1 | c | Shredded mozzarella cheese |
Preheat broiler. Core and chop tomatoes. In a large bowl, combine tomatoes, 2 tb olive oil, basil, garlic, salt and black pepper. Let stand at least 30 minutes.
Meanwhile, slice rolls in half horizontally, then vertically. Brush cut sides of bread with the remaining 2 tb olive oil. Place on a shallow pan. Broil about 2 minutes, until golden.
Reserve about 1/3 c of the tomatoe mixture. Spoon remaining tomato mixture on rolls, dividing evenly. Top each with 2 slices of proscuitto, 1/4 c mozzarella and an equal amount of the reserved tomato mixture. Broil about 3 minutes, or until cheese is just melted. Serve immediately.
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