Caprese Crostini

Fresh mozzarella, prosciutto, and basil atop fresh tomato, cradled by a crisp baguette, is sure to satisfy any appetite. Summertime tomatoes and basil help create a fresh, light and delicious mid-day meal. If you like caprese salad, this warmed-up version is certain to be a new lunchtime favorite.

Three meals a day, seven days a week, can tap our well of recipes, leaving us to scour cookbooks for inspiration. Eating more quesadillas at lunch than I care to admit, as a foodie I am always on the lookout for variety. I am delighted to have a new recipe as simple to make as my old standbys. This week I picked up a Spirella of fresh mozzarella, basil, and prosciutto at Costco, which made it even easier. Look for Spirella by King Cheese Corp., in the Costco specialty cheese case.

Ingredients:
1 baguette or crusty bread
1 Spirella by King Cheese Corp -OR- 2 slices prosciutto, 1 cup basil leaves, 1 lb fresh mozzarella, individually
2 Roma tomatoes
1 clove garlic
olive oil
salt & pepper

Directions:
Slice bread 1/2 inch thick and lightly toast. Peel garlic clove and cut in half. Rub cut garlic on one side of the toast. (Save garlic for another meal.) Slice tomatoes 1/4 inch thick and lay on paper towels to absorb the excess moisture. Cut cheese roll into 1/4 inch segments, which will look like pinwheels of cheese, prosciutto and basil.

Place sliced tomato to cover garlic-rubbed side of bread. Cover tomatoes with the sliced cheese pinwheels. Place crostini (Italian, meaning "little toasts") under the broiler on HI heat until the cheese is slightly melted. Drizzle with olive oil. Sprinkle with salt and pepper, as desired.

Serve with sliced melon on the side.

Note: If you do not have the Spirella, simply use fresh mozzarella, basil and prosciutto separately. Layering first the prosciutto, then tomato, then basil, and top with 1/4 inch slice of mozzarella.