1 loaf of Italian bread, unseeded

¼ cup of olive oil

tomatoes, cut  up into very small pieces

½ pound of mozzarella in the ball form (sliced into small chunks.

¼ cup olive oil

¼ Balsamic vinegar

1 clove of garlic finely diced

1 tsp of basil

1 tsp oregano

1tsp parsley

Cut the bread into ½ to ¾ inch slices. Try to be consistent. Place them on a jelly  roll pan. You may want to line this with aluminum foil. Brush bread on one side with the olive oil. Put in a 350 degree oven for 5 – 7 minutes.

Take the bread out of the oven.

Distribute the tomatoes and  mozzarella on each slice of bread.

Use the measuring cup to mix the olive oil, balsamic vinegar, garlic with the basil, oregano and parsley.

Using the liquid measuring cup spout to drizzle the bread with the oil and vinegar mixture. Stir the mixture as you do this to make sure that   each piece of bread receives the same proportion of the dressing.

Ready to be served. It can be covered and served later.