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Ingredients
- 6 Tbsp. Virgin extra virgin olive oil
- 4 Tbsp. Bread crumbs
- Â Â Freshly-grnd black pepper to taste
- 4 slc Fresh mozzarella - 1/2" thick (abt 1/2 lb)
- 1 lb Very ripe tomatoes minced 1" dice
- 2 bn Basil, leaves only
- Â Â Salt to taste
- 4 slc Country bread - 1" thick
Directions
- In a 12-inch to 14-inch non-stick pan, heat oil over medium-high heat till just smoking. Season crumbs with black pepper and dredge mozzarella slices, shaking to remove loose bits. Place mozzarella slices in pan and cook till golden brown-brown, about 1 minute.
- Meanwhile, grill bread slices on both sides. This can be done just before the cheese is cooked. Remove each slice of cheese and place on top of a slice of toasted bread. Add in tomatoes to pan and toss to heat, about 30 seconds. Add in basil leaves, toss to wilt and season with salt and pepper. Spoon around bread and mozzarella and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 261 | 62% |
| Total Fat 29.55g | 37% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 429mg | 18% |
| Potassium 326mg | 9% |
| Total Carbs 28.65g | 8% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.14g | 3% |
| Protein 11.9g | 19% |
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