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Ingredients
- 1 Box texas toast (6-8; Kroger is great)
- 10 Medium Roma (any tomato ok; Romato are the meatiess)
- 1 Bunch Fresh Basil
- 1 Bunch Green Onions
- 3 Garlic Cloves
- 2 Small cans Sliced Black Olives
- 1 8oz. Package Shredded Mozzarella Cheese
- 1/4 Cup Olive Oil
- 1 Lemon
Details
Servings 6
Preparation
Step 1
2-3 Hours before appetizers are to be served, make tomato topping.
Cut tomatoes in half; remove and discard seeds; dice remaining in small pieces;
Wash and dry Basil; Roll tightly, then cut thin pieces; divide in 1/2 saving 1/2 for topping at end of preparation;
Wash and thinly slice green onions;
Peel and mince garlic;
Drain olives well; discard juice
Zest lemon saving with 1/2 of the basil for final prep;
(ok to omit if not on hand)
Sea salt and fresh ground black pepper to suit taste
Place all these ingredients except lemon zest and 1/2 of the basil in large (glass) mixing bowl, add olive oil and mix gently not to mash the tomatoes; allow to sit wiwth saran 2-3 hours at room temp; stir mixture freguently;
1 hour prior to serving, pre heat oven per directions on Texas Toast. Cut toast pieces in half and place on the cookie sheet (good thick sheet , thin ones will cook toast to (fast); cook both sides until just golden (you will be cooking them later with the topping so don't overcook)
Allow toast to stand about 15 minutes once baked off;
Drain tomatoes mixture in a strainer, discard juices;
Add remaining 1/2 of basil,basil, lemon zest if using and the mozzarella cheese;
Top each piece of toast with mixture; return to oven watching closely; cook till cheese is melted
Serve and enjoy
Hint:Recipe will make 12-16 servings depending on number of toasts in package. Recipe is easily doubled; don't worry about leftover tomatoe topping, save, refrigerte and use for pasta at aater time. (Don't cook, but bring back to room temp and pour over hot pasta)
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