Ingredients:
1 loaf French bread (the long skinny kind)
6 roma tomatoes
8 oz ball of mozzarella cheese
1 can sliced black olives, drained
Olive oil
Balsamic vinegar
Crushed basil flakes
Black pepper
Directions:
1. Do the prep-work: this step can be done the day before if needed. Slice the bread into one inch thick slices. Slice the tomatoes- I got about six slices per tomato. Slice the cheese, and cut the larger pieces in half. You are aiming to get equal amounts of bread, tomato and cheese. Store each in a separate container until 30 minutes before serving.
2. Place the bread slices on a large plate and cover with a light drizzle of olive oil and vinegar.
3. Top each bread slice with a tomato, cheese and olive slice.
4. Drizzle lightly again with the olive oil and vinegar, then finish with a sprinkle of basil and black pepper over the top.
*** Note: Some of you may have just the store bought bottles of oil and vinegar, not the glass bottles which "drizzle." Try filling the bottle cap with liquid and quickly pouring it across the plate. This will ensure you don't accidentally pour out half the bottle when trying to "drizzle."
