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Jenny was a friend of Mary's parents who owned a restaurant where she served this appetizing appetizer.

  • 1 loaf French bread, sliced lengthwise
  • 3 TB. butter (Mary uses unsalted)
  • 1/2-1 tsp. GRANULATED GARLIC POWDER (to taste)
  • 3-4 fresh tomatoes, thinly sliced
  • 1 tsp. KOSHER-STYLE FLAKE SALT (use 1/2 tsp. if starting with salted butter)
  • 2 TB. olive oil (Mary uses extra virgin)
  • 8 oz. sliced Mozzarella cheese

Preheat oven to 500°. Spread each slice of bread evenly with butter. Sprinkle with GARLIC. Line the tomato slices down the center of the bread. Note: if using juicy garden tomatoes, let the slices sit on paper toweling for a minute before using. Sprinkle with salt, olive oil and OREGANO. Top with cheese slices and place on a foil-lined baking sheet. Bake at 500° until the cheese melts and the bread begins to toast, about 5-10 minutes. If you wish to brown the cheese, put the oven on broil for the last minute, and watch carefully. Slice the bread into 4-inch sections and serve.

Prep. time: 10 minutes
Cooking time: 5-10 minutes
Serves: 8

Nutritional Information:
Servings 8; Serving Size 1 slice (81g); Calories 170; Calories from fat 110; Total fat 12g; Cholesterol 20mg; Sodium 360mg; Carbohydrate 9g; Dietary Fiber <1g; Sugars 1g; Protein 8g.

Kosher Style Flake Salt 1 lb. bag
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
Garlic Powder Granulated 1.3 oz. 1/4 cup jar

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