2/3 C. sun-dried tomato bits
1 clove garlic, minced
1/4 tsp. salt
1 T. extra virgin olive oil
1 T. lemon juice
1/8 tsp. red pepper flakes
2 T. olives, chopped
8 slices sourdough french bread
4 oz. mozzarella cheese, preferably smoked
3 vine ripe tomatoes
2 tsp. balsamic vinegar
1 C. fresh basil leaf

Place sun-dried tomatoes in a bowl and cover with boiling water. Let stand 10 minutes. Squeeze dry. Mash garlic and salt into a paste. Transfer to a bowl and whisk in 1 T. oil, lemon juice and red-pepper flakes. Add tomatoes to the oil/garlic dressing along with the olives. Mix well. Spread tomato tepanade over 4 bread slices. Arrange cheese slices on top and sprinkle with black pepper. Place tomato slices on top and season with salt and vinegar. Top with several basil leaves and set remaining bread slices on top

Yield: 4 servings
Calories: 285
Fat: 12g
Fiber: 1g