fresh basil leaves
loaf of baguette (crusty French bread), sliced
Chop the tomatoes and onion and toss with drizzle of olive oil and snipped basil in a bowl.
Place the bread slices on a baking stone or cookie sheet and broil until just golden. Flip them over and top with a small slice of mozzarella and a big scoop of tomato mixture. Toast again for about two minutes. Buon appetito!