1 loaf of stale French bread, sliced to ½-inch rounds
Olive oil, to taste
6 garlic cloves, sliced in half
Bufala of Fior di Latte mozzarella cheese, sliced to ½-inch-thick rounds (or preferred mozzarella cheese)
1 cup sun-dried tomatoes preserved in olive oil
½ cup basil leaves, chopped chiffonade
- Preheat oven to 275 degrees. Brush bread with olive oil and toast in oven for 10 to 15 minutes.
- Rub bread with garlic cloves, then top each round with a slice of Bufala of Fior di Latte mozzarella cheese, followed by sun-dried tomatoes and basil leaves. Serve while the bread is still warm and enjoy.
- from Chef Riccardo Ullio