Open Faced Mozzarella Sandwiches for 2

[Guest guest]

Open Faced Mozzarella Sandwiches

 

1 cup seeded chopped plum tomatoes

3 TB olive or vegetable oil

1 garlic clove, minced

1 tsp. thinly sliced green onion

1 tsp. chopped fresh basil or 1/4 tsp. dried basil

1/4 tsp. salt

1/8 tsp. ground black pepper

Dash cayenne pepper

4 slices Italian bread (3/4 inch thick) OR

2 English muffins, cut in half

1/2 cup shredded mozzarella cheese

 

In a small bowl, combine the first eight ingredients. Cover and refrigerate

for at least 1 hour.

 

Drain 2 teaspoons liquid from the tomato mixture; brush onto one side of each

slice of bread.

   

Broil 5 inches from the heat until crisp, about 1-2 minutes. Spoon 1/4 cup

tomato mixture on

each pieces of bread; sprinkle with cheese. Broil 1-2 minutes longer or until

bubbly. 

 

Yield:  2 servings.