Sunday Night Dinner

We had a great long Sunday lunch this afternoon at the Continental...review coming soon.  Being not very hungry I put together these crostini.  Heirloom tomatoes, basil, locally made mozerella and parmesan cheese.

Directions:

Slice a loaf for french bread on the angle and toast under the broiler on high.  When they come out rub with cloves of garlic.

Top with tomatoes then the basil and the mozerella and sprinke with parm.  Drizzle olive oil and return to broiler until cheese gets bubbly or brown.

Before

After...and so yummy!

Happy Eating!