CROSTINI WITH BASIL, MOZZARELLA AND TOMATO (for four)

According to Mario, “The whole game here is the quality of the mozzarella and the quality of the tomatoes – wait for summer.”

1 pound ripe tomatoes, cut into ¼ inch dice

4 ounces fresh mozzarella, cut into ¼ inch dice

3 garlic cloves, thinly sliced

1 teaspoon dried oregano, crumbled

12 medium fresh basil leaves, cut into chiffonade (thin slivers)

1 teaspoon hot red pepper flakes

3 tablespoons extra-virgin olive oil

kosher salt

eight ¾ inch thick slices Italian peasant bread

coarse sea salt

1. Preheat a gas grill or prepare a fire in a charcoal grill.

2. In a medium bowl, combine the tomatoes, mozzarella, garlic, oregano, basil, red pepper flakes and olive oil and toss or stir gently to mix. Season lightly with kosher salt and mix gently again. Set aside.

2. Grill the bread until dark golden brown lines form on the first side, 1 to 2 minutes, then turn over and repeat on the second side.

3. Arrange the grilled bread on a platter, top with the tomato mixture and sprinkle with coarse sea salt. Serve immediately.

from Mario Batali, Italian Grill