a play on the great Caprese Salad with vine ripened tomatoes, a good mozzerella and fresh grown basil pressed between two slices of good toasted sourdough.
6 slices sourdough bread
4 vine ripened roma tomatoes, sliced
2-3 tbsp balsamic vinegar
Good quality olive oil
8 oz. fresh mozzarella, sliced
2 large handfuls basil leaves (about 1 oz)
Salt and pepper to taste
Place the sliced tomatoes on a flat tray greased with olive oil. Drizzle the tops with a little olive oil, salt and pepper, and balsamic vinegar.
On the grill setting, bake the tomatoes in the oven for about 6-8 minutes,
Place a few basil leaves on each slice of the bread. Add the roasted tomatoes and top with mozzarella.
Just grill on the BBQ or in a pan till the bread is golden brown and the cheese is gooey and soft