Ingredients:
2/3 cup sun-dried tomatoes, bits
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/8 teaspoon red pepper flakes
2 tablespoons olives, chopped
8 slices sourdough French bread
4 ounces mozzarella cheese, preferably smoked
3 vine ripe tomatoes
2 teaspoons balsamic vinegar
1 cup fresh dried leaf basil
Directions:
Place sun-dried tomatoes in a bowl and cover with boiling water.
Let stand 10 minutes.
Squeeze dry.
Mash garlic and salt into a paste.
Transfer to a bowl and whisk in 1 tbsp.
oil, lemon juice and red-pepper flakes.
Add tomatoes to the oil/garlic dressing along with the olives.
Mix well.
Spread tomato tepanade over 4 bread slices.
Arrange cheese slices on top and sprinkle with black pepper.
Place tomato slices on top and season with salt and vinegar.
Top with several basil leaves and set remaining bread slices on top.
Servings: 4
Time preparation: 20 min.
Time total: 43 min.