• 1 thick slice Dierbergs Bakery artisan bread (about ½ inch thick) (Pain Beaucaire, European Hearth, Sourdough)
• 3 teaspoons Dierbergs extra virgin olive oil (divided)
• 2 slices homegrown tomato
• 2 slices fresh mozzarella cheese
• Balsamic Glaze
• Fresh basil leaves
• Coarse salt and freshly ground black pepper

Brush 1 teaspoon of the olive oil over each side of bread. Broil on foil-lined baking sheet 6 inches from heat source until toasted on both sides.

 

Top toasted bread with tomato, mozzarella, and drizzle of Balsamic Glaze. Broil until cheese is melted, about 2 to 4 minutes.

 

Top with basil leaves. Season with salt and pepper and drizzle remaining 1 teaspoon olive oil over top.

Servings: 1
Serving Size: Per Serving

Per Serving
Calories: 379
Cholesterol: 40 mg
Fat: 26 g
Sodium: 294 mg
Carbohydrates: 21 g
Protein: 14 g
Fiber:
Saturated Fat: N/A