2 tb Olive oil
1 tb Red wine vinegar
2 tb Fresh basil; minced, +1/2 c
-large basil leaves
1 cl Garlic; minced
Salt and freshly ground
-black pepper
2 Firm tomatoes; up to 3,
-thinly sliced
1/4 c Red onion; thinly sliced
Rustic French bread; cut in
-half lengthwise
1/2 lb Fresh Mozzarella; thinly
-sliced
4 tb Prepared tapenade (optional)
Try to use either one large baguette or four 6- to 7-inch ficelles
for this sandwich. In a medium glass bowl, combine olive oil,
vinegar, minced basil, garlic, salt and pepper. Stir to combine. Add
tomatoes and onion; toss very gently. Allow to rest 5 minutes.
Line bottom half of bread with whole basil leaves. Top with
tomatoes and onions. Place a single layer of cheese slices on top.
Grind some black pepper on top of the cheese and drizzle with a
little of the marinade left in the bowl. If using tapenade, spread a
thin layer on cut side of top portion of bread. Top with top portion
of bread. If using baguette, cut into fourths.
(Tapenade is a tangy mixture of finely chopped imported olives,
capers, olive oil, lemon juice and anchovies. It is sold in small
jars in markets that specialize in Mediterranean products.)
From article by Cathy Thomas, Orange County Register, in the Buffalo
News, 1998.
