> wrote in message
...
> On Fri, 29 Jun 2007 18:22:13 -0400, "Felice Friese"
> > wrote:
>
>>With (among other items) some eat-'em-now tomatoes, fresh mozzarelle and
>>today's Italian bread. Only one thing to do: cube the works, sliver some
>>basil, and toss with olive oil and Banyuls vinegar.
>>
>>Dessert will be strawberries picked this morning. On the last trip I
>>brought
>>home a quart of berries from the same farm, and didn't have to toss out a
>>one.
>>
>>My cup runneth amuck.
>>
>>Felice
>
> I'd slice the bread, toast it on both sides and rub both sides with
> garlic. Then drizzle it with good olive oli and top with a thick
> slice of tomato. Sea salt as needed (depends on the mozzarella),
> fresh ground pepper and basil. Finish with a slice of the mozzarella.
>
> That was lunch today.
>
> -Mark

I hope you enjoyed it! That reminds me I have some focaccia in the freezer
so I'll do the tomato and mozz combo on that next time I have both on hand.
(Basil is a staple, and I have some French grey sea salt as well.)

Felice