- 1 garden-fresh tomato,
- 1 handful of sweet basil leaves,
- 1 wedge of fresh mozzarella from Giant Food,
- 1 sprinkle of sea salt,
- 1 drizzle of extra virgin olive oil
- Cut up and combine.
- Try not to eat the entire plate in 3 bites.
If you've got balsamic vinegar it can be nice to add a little to the mozzarella for a kick. I love how fresh tomatoes are so rich inside that they're practically purple. If I get a few more tomatoes I'll post a goat cheese bruchetta recipe.
Happy October!
Christine
