It was the weekend and a tough week it had been!
A cocktail nosh was in order.
I halved some moderately stale baguette.
I minced a bit of salami from the test kitchen.
I added the salami to some shredded (fresh) mozzarella and chopped tomatoes (yes... tomatoes... still!).
Salt. Pepper. Some chives.
I slathered this mix on the baguette halves, and broiled them until the cheese was bubbling and the exposed baguette was toasted. Watch it closely! The bread can burn fast!
Once out of the oven... more chives. Let it cool a few moments and... Mangia!
