Garlic Toast Topped With Farmers' Market Fresh Vegetables

• 8 slices Italian bread, thin sliced, 1/4 inch thick
• 4 garlic cloves, skins removed, finely chopped
• 1 basket cherry tomatoes, stems removed, washed, quartered
• 1 ear of corn, boiled or grilled, kernels removed
• 1/4 cup olives cracked green or black, pitted, slivered
• 1 bunch Italian parsley, washed, leaves only, finely chopped
• 1 tablespoon red onion, finely chopped
• 1 cup fresh mozzarella, dried, roughly chopped
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• Sea salt and pepper

1. In a small sauce pan, reduce the balsamic vinegar by half over a low flame, about 5 minutes.
2. Set aside to cool.
3. Heat 1/4 cup olive oil in a large frying pan, add the chopped garlic and the thin slices of Italian bread.
4. Saute until lightly browned on both sides.
5. Add olive oil as needed but only enough so the slices brown evenly.
6. Place the sauteed bread on the bottom of a large bowl, add the Italian parsley, corn, mozzarella, quartered cherry tomatoes and slivered olives.
7. Drizzle with olive oil and the reduced balsamic vinegar.
8. Season with sea salt and pepper.
9. Serve immediately.

italian bread, garlic, basket cherry tomatoes, corn, olives cracked, italian parsley, red onion, fresh mozzarella, balsamic vinegar, olive oil, salt

Taken from cooking.nytimes.com/recipes/1015563 (may not work)