Ingredients
- 1 pint/tub bocconcini (small balls of fresh mozzarella in water)
- 1 slice prosciutto, 1/4-inch thick
- 1 pint multi-colored baby or grape tomatoes or red grape tomatoes
- 4 thin scallions, whites and greens, trimmed
- A handful of basil leaves, thinly sliced
- A handful of flat leaf parsley, finely chopped
- 3 tablespoons extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper
- 8 slices peasant bread
Description
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Rachael Ray
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