HEIRLOOM TOMATO TOWER
TOMATO AND MOZZARELLA NAPOLEONS

1 loaf thick Italian bread, sliced into long 1-inch thick strips or rounds
fruity olive oil
2 cloves garlic
2 large balls of fresh buffalo mozzarella, sliced
3 large heirloom tomatoes, sliced into 1/3-inch rounds
1/2 cup chopped basil
a good balsamic vinegar
salt

Preheat the oven to broil.

Drizzle or brush each bread slice with a little olive oil on both sides. On a metal mesh, or cookie sheet, arrange all the bread in one single layer. Put it in the oven.

After the bread has been in about 8 minutes (or when it is lightly browned, flip it onto the other side. When the bread is dark and toasted such that the whole surface of one side is crusty, take it out.

Cut a sliver off of the garlic, and rub the exposed end along the toasted side of the bread. Try not to puncture the bread. (NOTE: If your bread is too soft, you can broil it longer and/or crush the garlic and spread a thin layer on each slice of bread. You'll need more garlic with this method)

Return the garlic toasts to the oven and broil another 4 minutes.

Arrange a slices of cheese, and then tomato to cover each slice of bread. Sprinkle with basil, and drizzle with about 1/4 teaspoon vinegar, 1/2 teaspoon oil per tomato, or to taste. Sprinkle with a pinch of salt.

VARIATION:
Present garlic toasts in a basket. Arrange tomatoes and cheese in overlapping circles around a platter and sprinkle with salt and basil. Drizzle with olive oil and vinegar. Place one pre-made Tomato and Mozzarella Napoleon in the middle of the platter. Allow people to serve themselves.

Adapted from Source: Hilary Stamper