1/2 loaf French bread, sliced
1 - 2 tbsp. olive oil
2 c. tomatoes, diced
2 tbsp. minced red onion
2 tbsp. olive oil
salt, pepper and garlic powder to taste
4 oz. mozzarella
fresh or dried basil for garnish
Whisk together 2 tbsp. olive oil, spices and minced onion.
Stir in diced tomatoes and refrigerate for a couple of hours.
Preheat oven 375 F.
Line a cookie sheet with foil.
Brush remaining olive oil on both sides of bread and bake for 7 minutes.
Gently stir mozzarella into tomato mixture.
Spoon mixture over toasted bread and top with basil before serving.
