Ode to the Tomato
It invades kitchens,
and sky blue salt shakers.
The tomato revels in
its own light,
a gentle majesty.
1 loaf ciabatta bread, sliced into 1/3-inch slices
6 tomatoes, cut into 1/3-inch slices
1 pound fresh mozzarella, cut into 1/3-inch slices
6 spring of basil, torn
4 tablespoons extra-virgin olive oil
Coarse kosher salt and fresh black pepper
Arrange slices of tomatoes, the mozzarella and basil on bread slices. Sprinkle with olive oil and season with salt and pepper. Top with another slice of bread or leave open faced. Cut in half or thirds, depending on the size of the bread.