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