Not sure why this antipasti is called a salad, it's not really a salad. We used the left-over ingredients to make regular sandwiches. Created a lot of crumbs, but this is very good!
1 baguette, sliced 1/2 inch thick (30 to 36 slices)
1/4 cup extra-virgin olive oil
5 Roma tomatoes, sliced
Ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil (used basil from a small bottle instead)
Preheat oven to 450 degrees. Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf (or from a bottle). Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
Everyday Pasta, Giada DeLaurentiis, 2007