Crostini Alla Caprese

• 1 loaf Italian bread (about 24 rounds) or 1 loaf French bread, sliced into 1/2 inch rounds (about 24 rounds)
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 4 roma tomatoes, sliced thin into 6 slices each (again about 24 in total)
• 24 fresh basil leaves
• 12 fresh mozzarella balls, cut in half (marinated)
• sherry wine vinegar or red wine vinegar
• crushed red pepper flakes (optional)

1. Cut bread into 1/2 inch rounds and place, in a single layer, on a baking sheet.
2. In a small skillet, heat oil, over medium low heat; add garlic and saute 5 minutes to infuse the oil with garlic flavor.
3. Very lightly brush bread with the garlic flavored oil.
4. Toast lightly under the broiler.
5. Top each crostini with a tomato slice, fresh basil leaf, and half a mozzarella ball.
6. Lightly drizzle all with vinegar and sprinkle with crushed red pepper flakes, if desired.
7. ALTERNATIVELY: You can skewer the ingredients on small 4-inch skewers, then drizzle with vinegar and red pepper flakes, if desired.

italian bread, olive oil, garlic, roma tomatoes, basil, mozzarella, sherry wine vinegar, red pepper

Taken from www.food.com/recipe/crostini-alla-caprese-432300 (may not work)