RED = Cucurbit Farm ingredients
1 rosemary baguette
2 large tomatoes
¼ lb prosciutto, sliced thinly and cut into 1” x 1” pieces
¾ lb fresh mozzarella (buffalo mozzarella)
¼ cup fresh chopped basil
Aged balsamic vinegar
1. Dice tomatoes. Mix tomatoes with 1 tsp salt and put in a colander/strainer to drain for 1 hour or longer. Dice mozzarella into the same size as tomatoes.
2. When tomatoes have drained, combine them with mozzarella, prosciutto and basil in a bowl. Preheat oven broiler. Cut baguette on diagonal into ½ inch slices. (Alternately you can cut the baguette into thirds and then cut each third in half horizontally making 6 french-bread-pizza-like slices.)
3. Broil bread slices 4” from broiler until golden brown. Turn slices over and broil other side. Remove from oven and drizzle one side lightly with olive oil.
4. Set oven to 450 degrees. Top each baguette slice with tomato mixture. Drizzle with balsamic vinegar. Return to oven and cook for 8-10 minutes or until mozzarella starts to melt. Remove and enjoy!