• Preheat broiler. Remove end crusts from bread and reserve for bread crumbs. Slice loaf into 1/2-inch thick slices, cutting larger slices in half to make pieces that are about 2 inches square. Place on large baking sheet; broil for about 2 minutes or until dry.
• Turn pieces over; spray lightly with olive oil from mister or coat lightly with a pastry brush dipped in oil. Broil for about 1 minute or until oil is sizzling. Rub each crostini with cut side of garlic.
• Remove mozzarella from whey. Pat dry; cut into thin slices. Reserve several basil sprigs; set aside. On each crostini, place slice of mozzarella, basil leaf and a tomato slice. Season with salt and pepper. Drizzle a few drops of oil on each tomato. Place on serving platter; garnish with reserved basil. Serve immediately.

Tip: Fresh mozzarella is made into balls of varying sizes. The small or medium balls just need slicing to fit the size of the crostini. If the balls are larger, cut in half or even quarters before slicing.

Recipe Provided by Chef Sharon Sanders