Open Faced Mozzarella Sandwichs

Open Faced Mozzarella Sandwichs

1 cup seeded chopped plum tomatoes
3 TB olive or vegetable oil
1 garlic clove, minced
1 tsp. thinly sliced green onion
1 tsp. chopped fresh basil or 1/4 tsp. dried basil
1/4 tsp. salt
1/8 tsp. ground black pepper
Dash cayenne pepper
4 slices Italian bread (3/4 inch thick) OR 2 English muffins, cut in half
1/2 cup shredded mozzarella cheese

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour.
Drain 2 teaspoons liquid from the tomato mixture; brush onto one side of each slice of bread.
Broil 5 inches from the heat until crisp, about 1-2 minutes. Spoon 1/4 cup tomato mixture on each pieces of bread; sprinkle with cheese. Broil 1-2 minutes longer or until bubbly.

Yield: 2 servings.