On Sat, 30 Jun 2007 00:18:52 -0400, "Felice Friese"
> wrote:

>
> 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
>

It was fantastic! The tomatoes were from West Tennessee (via the
local fruit market) and very ripe. The mozz was made that day at a
local deli/market - got the bread there too - ciabatta - they bake it
daily. The basil was from my garden.

I recommend letting it sit for 15 minutes or so to let the tomato
juice soak into the bread.

- Mark