INGREDIENTS
dry friselle buns (or toasted bread rounds, barley rusks, etc.)
Sliced fresh tomatoes
mozzarella or burrata cheese (feta for the Greek version)
good extra virgin olive oil
fresh basil leaves
salt and pepper
optional: Balsamic vinegar glaze
PROCEDURE
1. Dip the dry friselle buns or bread briefly in fresh water. Arrange them on a serving plate.
2. Drizzle each frisella with olive oil. (if you wish you can rub each one with garlic)
3. Add sliced tomatoes on top. Season wth salt and pepper and chopped basil.
4. Place some chopped cheese on top, more basil and squiggle over a little balsamic glaze.
5. Serve immediately or chill in the fridge for serving later.