2-4 medium ripe tomatoes
2 4 oz. Balls fresh Mozzarella
1 Bunch Basil
French Baguette Bread (for brochette)
Balsamic salad dressing (for salad recipe only)
Extra Virgin Olive oil (for brochette)
Butter (for brochette)
Salt & Pepper to taste

For appetizer:
Cut thin slices of French Baguette bread ½ inch thick.
To toast bread: Brush bread slices with oil or melted butter. Place bread on cookie sheet
Cook (400°) in oven or directly in toaster oven for 6-8 minutes, turning once (this is just to make the bread crispy).

Slice tomato ¼ inch thick, then cut pieces in ½ (to resemble a ½ moon)
Slice mozzarella balls ¼ inch thick.
Snap basil leaves off whole

Layer from bottom: Bread, tomato, Salt & Pepper to taste, mozzarella, basil leaf
Lightly drizzle stacks with oil. Salt & Pepper to taste.
Spear with a toothpick & serve.

For Salad:
Cube tomato and mozzarella
Slice basil leaves into thin strips
Lightly coat in balsamic dressing
Salt & pepper to taste