Behind the Recipes
Tomatoes Mozzarella Toast by Divya Gugnani
Makes 4 servings
INGREDIENTS:
2 lbs. fresh tomatoes
1/4 Cup olive oil, divided
1/3 Cup parsley, chopped
1 teaspoon garlic, minced
2/3 Cup of basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (8-inch long) Italian rolls
or 8 thin slices baked ham (about 4 ounces)
1 Cup shredded mozzarella cheese (8 ounces)
2/3 Cup of balsamic vinegar
PREPARATION:
1. Preheat broiler. Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups).
2. In a large bowl combine tomatoes, 2 tablespoons of the olive oil, the basil, parsley, garlic, salt and black pepper; let stand at least 30 minutes.
3. Slice rolls in half horizontally, then vertically. Brush cut sides of bread with the remaining 2 tablespoons olive oil; place on a shallow pan; broil until golden.
4. Save about 1/3 cup of the tomato mixture; spoon remaining tomato mixture on rolls, dividing evenly.
5. Top each with 2 slices of prosciutto, 1/4 cup mozzarella and an equal amount of the reserved tomato mixture.
6. Broil until cheese is just melted, about 3 minutes.
7. Garnish with basil and drizzle balsamic vinegar over toast.
Serve immediately.
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