INGREDIENTS 

• 4 pieces of Canyon Bakehouse Gluten Free Mountain White, toasted
• 3 large tomatoes, chopped
• 4 cloves of garlic, minced
• 2 tablespoons of freshly chopped basil
• salt and pepper to taste
• 1 large mozzarella ball
• 4 pieces of prosciutto  

DIRECTIONS

1. In a medium sized bowl, add chopped tomatoes, garlic, basil and salt and pepper. Set aside.
2. Toast bread. Top each sandwich with 2 pieces of prosciutto, a slice of mozzarella and the bruschetta mixture. Enjoy immediately!

Serves 2