Tomato Crostini

Cut tomatoes in half and remove seeds. Place in colander; sprinkle with salt & pepper; allow to weep overnight, or at least 30 minuites. After Crostini has finished weeping, add; 3 cloves garlic thinly sliced, 1/4 cup olive oil, basil leaves and cracked pepper to taste. Mix thoroughly. Set aside.

Bruchetta oil:

Combine 1/4 cup olive oil; 1/4 cup grated parmesan cheese; 1 tsp. cracked pepper, 2 tbsp. coarsely chopped garlic. Mix well.

Slice loaves of sour dough bread into 5 slices; for each loaf, cut 2 small mozzarella balls in half. Place cheese between bread slices. Skewer loaves of bread and cheese together. Place on lightly greased baking sheet; coat with Bruchetta oil.

Bake in 350 oven for 10 minutes. Remove skewers and top with tomato crostini mix; garnish with fresh basil and chopped, toasted pine nuts.