I know what you’re thinking. It’s October, and I’m sitting here giving you what appears to be a full blown summer recipe. But it’s not entirely my fault. In fact, I’d say it’s more Mother Nature’s fault than mine. She’s the one who decided 80 degrees for a high in October is acceptable. October. My Yankee self will never get used to this Southwest Missouri weather.
Despite the fact that the original looks a thousand times more mouth watering, I’m going with nailed it. I don’t have a verdict from the husband because he wasn’t home (which is how I managed to have this for dinner – heaven forbid I give the man a tomato and call it dinner).
Since I used the original recipe as more of a starting point due to the fact that I was the only one home and am unbelievably lazy when it comes to doing dishes, I’m just going to lay out what I did:
Cut a slice of wheat bread in half, brush with olive oil, top with sliced roma tomato and shredded mozzarella, then sprinkle dried basil on top.
Original recipe from Chatelaine.