- 4 c canned plum tomatoes, drained
- 2 c fresh basil leaves
- 4 t olive oil
- 2 lg french or italian baguettes, sliced 1 in thick
- 6 garlic cloves
- 1 1/2 lb fresh mozzarella, sliced less than 1/4 in thick
Put tomatoes in lg bowl, crush by hand to create a rough puree. Drain off excess water, add basil, olive oil, s&p. On baking sheet, arrange slices of bread. Toast in oven til golden brown. Rub some garlic on each slice, lay slice of cheese, spread some tomato mix over cheese. Garnish with basil.