Fresh Mozzarella Brushetta

• 36 slices Italian bread, sliced diagonally 1/" thick
• 3 cloves garlic
• 3 cups plum tomatoes, seeded, diced King Sooper's 1 lb For $0.99 thru 02/09
• 3/4 cup artichoke hearts, chopped
• 1/2 cup black olives, pitted and chopped
• 2 Tbsp. olive oil
• 2 Tbsp. basil, chopped
• 1-1/2 cups POLLY-O Fresh Mozzarella, Ovoline, diced
• 4 Tbsp. balsamic vinegar
• salt and pepper to taste
• 72 each POLLY-O Fresh Mozzarella, Ovoline strips, 3" x 1/2"
• 12 basil sprigs

1. Toast bread slices and rub with garlic.
2. Set aside.
3. Combine tomatoes, artichoke hearts, olives, olive oil, basil, mozzarella, vinegar, and salt and pepper.
4. Toss well.
5. Pile approximately 3 tablespoons tomato/mozzarella mixture on each toast slice.
6. Place 2 strips mozzarella across each.
7. Place under broiler until cheese strips begin to melt.
8. Garnish with basil sprigs.
9. Yield: 12 Servings.

italian bread, garlic, tomatoes, black olives, olive oil, basil, pollyo, balsamic vinegar, salt, basil

Taken from www.kraftrecipes.com/recipes/fresh-mozzarella-brushetta-57899.aspx (may not work)