Some nights, this is supper for Hubby and I. Fresh tomatoes out of the garden and maybe some fresh fruit, a lovely light summer supper.
1 Tbl olive oil 1 Tsp red-wine vinegar
8 Oz plum tomatoes, cored and 1/2 Tsp red-pepper flakes
-halved lengthwise 4 thick slices country bread
Coarse Salt, To Taste 1/4 Cup fresh basil leaves, cut
Pepper, To Taste -into thin strips
Oregano, To Taste 1/2 Cup Mozzarella, Shredded
2 Cloves garlic, minced
Heat grill or grill pan to medium-high, spray with olive oil.
In a large bowl, toss tomatoes with 1 tablespoon oil; season generously with garlic, oregano, salt and pepper. Arrange tomatoes on grill, cut sides down first. Cover and grill until soft and charred, 5 to 10 minutes per side. With a metal spatula, put tomatoes on cutting board and cut into large pieces and put in a large bowl. To this, add garlic, vinegar, and red-pepper flakes; season with more salt and pepper. Stir in basil.
Reduce heat to medium. Brush bread olive oil; grill on both sides until beginning to char, about 2 minutes per side. Sprinkle cheese on bread then divide tomato mixture evenly over each.