I don’t know what made me decide to put this group of ingredients together one day. But I do know that it’s become a favorite for both me and my husband as a lunchtime snack. The bread is nice and crispy and pairs well with the softer and less strong tastes the fresh mozzarella and tomatoes add.

Prep time – 10 minutes / Cook time – 10 minutes

  • 1 c. grape tomatoes
  • 1 c. fresh mozzarella,   cherry size
  • 2 T. chopped red onion
  • 5 fresh basil leaves
  • 4-5 slices sourdough bread
  • 2 T. butter
  • 2 T. olive oil (divided)
  • garlic powder
  • onion powder
  • salt
  • pepper
Heat 2 T. butter in a large sauce pan over medium heat. Cube bread, put as a single layer into the heated pan. Season with garlic powder, onion powder, salt and pepper to taste. Drizzle 1 T. olive oil over bread. Cook for 5 minutes, then flip each piece of bread to brown both sides of bread. Cook for 2 more minutes, then take off heat and set aside. Slice tomatoes in half, and each ball of fresh mozzarella as well. Mix tomatoes, mozzarella, and chopped onion in a bowl. Stack basil leaves on top of one another, roll into a tube, and cut with scissors into fine ribbons. Add to tomato mixture. Drizzle with olive oil, season with salt and pepper. Add toasted bread and toss.