Cody's Peanut Butter Choco Cookies

To contact us Click HERE

I LOVE it when my hubbs bakes. He is so much more creative than me in the kitchen and always comes up with something delicious and unique! I asked him to whip me up some Peanut Butter Cookies the other day, and he decided to mix it up a bit and add a hint of cocoa powder. O my gosh it was so good! You can barely tell there is chocolate in them, except for the deep, rich flavor of the cookie itself. O I want another one, right now!

Cody’s Peanut Butter Choco Cookies
Printable Version

1 cup peanut butter
1/2 cup brown sugar
½ cup white sugar
½ tsp vanilla
1 Tbs. cocoa powder
1 egg
1 tsp. baking soda

Preheat oven to 350 degrees. In a small bowl mix together all of the ingredients. Drop by tablespoonfuls on a baking sheet, and use a fork to flatten slightly.

Bake for 9 minutes or until puffed and golden. The cookies will be very soft, allow them to cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Makes 15 cookies
Recipe from Cody

Mom's Snickerdoodles

To contact us Click HERE
O how I love it when my momma visits. She whipped up this snickerdoodles in a snap. There is something about someone else working in your kitchen on a yummy surprise that just gets me excited! They were amazing. Like 4 straight out of the oven, and another (Few) once they were cooled. O, and 3 a day for the next 3 days until they were gone. Then we made some more. Mmmm I love snickerdoodles, thanks momma:)

Mom’s Snickerdoodles
Printable Version

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 3/4 cups sugar, divided
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
1 tablespoon cinnamon

Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
Preheat oven to 400 degrees F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Recipe from allrecipies.com
Yields 40 cookies

Momma's Bruchetta

To contact us Click HERE

Well, sadly the summer is coming to a close...as well as all of the fresh, delicious herbs and vegetables This is a great excuse to make and eat all the bruchetta as I can stomach...which is way too much:). I had never had this rendition before, and I’ll never go back. The garlic gives it an extra pop and makes it heavenly.

Momma’s Bruchetta
Printable Version

4 tablespoons olive oil
5 cloves fresh garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
fresh mozzarella cheese

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. (If you don’t have fresh garlic, jarred minced is fine, just don’t saute.) Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed. Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, Place 1 thick slice mozzarella on top of the bread slices, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Recipe adapted from Pioneer Woman and my Momma

Cody's Feta Avocado Dip

To contact us Click HERE
He’s obsessed. Seriously every day when my hubby gets home from school, he whips up the feta avocado dip. He comes up with the craziest things, and they usually pay off. This is over-the-top good. I honestly fight him for EVERY. LAST. BITE.

Cody’s Avocado Feta Dip
Printable Version

1 Large avocado, peeled, pitted and sliced
3 Tbs. crumbled feta cheese
½ tsp. ground chipotle powder
¼ tso. onion powder
½ tsp. garlic salt
2 Tbs. chopped cilantro
Dash of freshly ground black pepper

Mix all of the above ingredients until well combined. Dip tortilla chips into dip and love every bite!

Pioneer Woman's Creamy Mac

To contact us Click HERE
My heart lies with Mac and Cheese. Really, if you know me, you know that I could eat it for breakfast. And lunch. And dinner. It makes me so happy. My mom made it constantly, and she got me addicted.

Pioneer Woman’s Creamy Mac
Printable Version

4 cups Dried Macaroni
1 whole Egg Beaten
4 Tbs. Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
½ tsp. Dry Mustard, More If Desired
1 pound Cheese, Grated (I used 8 oz. colby jack, 6 oz. velveeta, and 2 oz. american)
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper

Optional Spices: Cayenne Pepper, Paprika, Thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Recipe from The Pioneer Woman
Serves 4.

Cody's Peanut Butter Choco Cookies

To contact us Click HERE

I LOVE it when my hubbs bakes. He is so much more creative than me in the kitchen and always comes up with something delicious and unique! I asked him to whip me up some Peanut Butter Cookies the other day, and he decided to mix it up a bit and add a hint of cocoa powder. O my gosh it was so good! You can barely tell there is chocolate in them, except for the deep, rich flavor of the cookie itself. O I want another one, right now!

Cody’s Peanut Butter Choco Cookies
Printable Version

1 cup peanut butter
1/2 cup brown sugar
½ cup white sugar
½ tsp vanilla
1 Tbs. cocoa powder
1 egg
1 tsp. baking soda

Preheat oven to 350 degrees. In a small bowl mix together all of the ingredients. Drop by tablespoonfuls on a baking sheet, and use a fork to flatten slightly.

Bake for 9 minutes or until puffed and golden. The cookies will be very soft, allow them to cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Makes 15 cookies
Recipe from Cody

Mom's Snickerdoodles

To contact us Click HERE
O how I love it when my momma visits. She whipped up this snickerdoodles in a snap. There is something about someone else working in your kitchen on a yummy surprise that just gets me excited! They were amazing. Like 4 straight out of the oven, and another (Few) once they were cooled. O, and 3 a day for the next 3 days until they were gone. Then we made some more. Mmmm I love snickerdoodles, thanks momma:)

Mom’s Snickerdoodles
Printable Version

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 3/4 cups sugar, divided
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
1 tablespoon cinnamon

Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
Preheat oven to 400 degrees F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Recipe from allrecipies.com
Yields 40 cookies

Momma's Bruchetta

To contact us Click HERE

Well, sadly the summer is coming to a close...as well as all of the fresh, delicious herbs and vegetables This is a great excuse to make and eat all the bruchetta as I can stomach...which is way too much:). I had never had this rendition before, and I’ll never go back. The garlic gives it an extra pop and makes it heavenly.

Momma’s Bruchetta
Printable Version

4 tablespoons olive oil
5 cloves fresh garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
fresh mozzarella cheese

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. (If you don’t have fresh garlic, jarred minced is fine, just don’t saute.) Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed. Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, Place 1 thick slice mozzarella on top of the bread slices, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Recipe adapted from Pioneer Woman and my Momma

Cody's Feta Avocado Dip

To contact us Click HERE
He’s obsessed. Seriously every day when my hubby gets home from school, he whips up the feta avocado dip. He comes up with the craziest things, and they usually pay off. This is over-the-top good. I honestly fight him for EVERY. LAST. BITE.

Cody’s Avocado Feta Dip
Printable Version

1 Large avocado, peeled, pitted and sliced
3 Tbs. crumbled feta cheese
½ tsp. ground chipotle powder
¼ tso. onion powder
½ tsp. garlic salt
2 Tbs. chopped cilantro
Dash of freshly ground black pepper

Mix all of the above ingredients until well combined. Dip tortilla chips into dip and love every bite!

Pioneer Woman's Creamy Mac

To contact us Click HERE
My heart lies with Mac and Cheese. Really, if you know me, you know that I could eat it for breakfast. And lunch. And dinner. It makes me so happy. My mom made it constantly, and she got me addicted.

Pioneer Woman’s Creamy Mac
Printable Version

4 cups Dried Macaroni
1 whole Egg Beaten
4 Tbs. Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
½ tsp. Dry Mustard, More If Desired
1 pound Cheese, Grated (I used 8 oz. colby jack, 6 oz. velveeta, and 2 oz. american)
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper

Optional Spices: Cayenne Pepper, Paprika, Thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Recipe from The Pioneer Woman
Serves 4.

Cody's Feta Avocado Dip

To contact us Click HERE
He’s obsessed. Seriously every day when my hubby gets home from school, he whips up the feta avocado dip. He comes up with the craziest things, and they usually pay off. This is over-the-top good. I honestly fight him for EVERY. LAST. BITE.

Cody’s Avocado Feta Dip
Printable Version

1 Large avocado, peeled, pitted and sliced
3 Tbs. crumbled feta cheese
½ tsp. ground chipotle powder
¼ tso. onion powder
½ tsp. garlic salt
2 Tbs. chopped cilantro
Dash of freshly ground black pepper

Mix all of the above ingredients until well combined. Dip tortilla chips into dip and love every bite!

Pioneer Woman's Creamy Mac

To contact us Click HERE
My heart lies with Mac and Cheese. Really, if you know me, you know that I could eat it for breakfast. And lunch. And dinner. It makes me so happy. My mom made it constantly, and she got me addicted.

Pioneer Woman’s Creamy Mac
Printable Version

4 cups Dried Macaroni
1 whole Egg Beaten
4 Tbs. Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
½ tsp. Dry Mustard, More If Desired
1 pound Cheese, Grated (I used 8 oz. colby jack, 6 oz. velveeta, and 2 oz. american)
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper

Optional Spices: Cayenne Pepper, Paprika, Thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Recipe from The Pioneer Woman
Serves 4.

Oma's Flourless Chocolate Torte

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No matter what, I can always count on a tasty baked good when visiting with my Oma (grandmother). 
From Viennese Crescents to Christmas Stollen, my Oma bakes all of the traditional Swiss favorites whenever family is around and this Flour-less Chocolate Torte is just one of those fabulous desserts that is an Oma classic.
Having grown up in Switzerland, baking and sweets just come with the territory for her and she is always more than willing to share with me the recipes for these delicious treats.She also happens to be one of my biggest supporters in all of my baking endeavors and I always look forward to making something of hers.
When it came time for one of the girls at the office to celebrate their birthday I knew this was the perfect cake for the occasion. She happens to eat a gluten free diet and because this cake is flour-less it just made sense. To make the cake extra special I topped it with a layer of whipped cream and chocolate covered strawberries.

Oma's Flour-less Chocolate CakeFills one 9-inch spring form panOven: 300 Bake time: 45 minutes
1 bag semi-sweet chocolate chips6 TBS butter1 cup sugar6 eggs, separated
Preheat oven to 300. Spray your spring form pan with cooking spray.In a microwave safe bowl (or over double boiler), melt chocolate chips and butter for about 2 minutes, checking every 30 seconds or so and mix until smooth.Separate egg whites in large glass bowl, reserving yolks in small bowl.Beat egg whites until stiff.Slowly add sugar and continue to beat until sugar is incorporated.Add egg yolks one at a time to chocolate/butter mixture, making sure each yolk is fully incorporated after every addition.Fold egg whites into chocolate mixture.Pour batter into prepared pan and transfer to oven for about 45-60 minutes.
*To check if this cake is done a toothpick should come out fairly clean, but this is a very dense and rich cake so it may not be perfectly clean. The best way to tell is if there is a good crust on the cake and the sides have begun to pull away from the pan.
Remove from oven and allow to cool completely before removing sides of pan.
Homemade Whipped Cream1 1/2 cups heavy whipping cream1/4 cup powdered sugar1 tsp vanilla
In a small bowl, beat whipping cream until soft peaks form. Add sugar and vanilla and continue to beat until stiff peaks are formed. If you have time, place in fridge for about 20 minutes to help stabilize.
Feel free to cover yours with a small layer of homemade whipped cream and chocolate covered strawberries or just serve with a small dusting of powdered sugar and ice cream!
Happy Baking!

It's time to explain myself....

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Do you want the good news or the bad news first?
Bad News: I'm not going to be blogging anymore. Let me explain myself...
Let's be honest, some of you have probably already given up on me, as I haven't updated in about a month and before that the posts were getting very sporadic.
I started this blog as a way to document and showcase my adventures through baking and although it's been fun, my life has started to take me in a different direction. Upon moving back to Northern Virginia, our schedules drastically changed- MM gets home late now leaving most of the cooking up to me and now that we're close to friends and family, our evenings and weekends are often dedicated to spending time with them.
Good News: I'm dedicating more time to cakes.
If you've followed my adventures, you know of my passion for baking and cake decorating. When we moved back closer to home I knew I wanted to try and take my cake business to the next level... so after lots of time and energy, selfless plugs, free advertising and great friends, I'm spending more and more time in the kitchen baking cakes for clients (paying clients!) It's been great so far and I'm very optimistic of what the future holds. All that being said, most of the time I used to spend concocting delicious creations for you all is now spent whipping up wonderful cakes.
Now time to get sappy...
Thank You.
I want to take a second and thank everyone that has followed or commented and been a part of this adventure throughout the past couple of years- it's been a great experience and I've met some awesome people along the way. The blogging world was definitely something that I never anticipated being a part of, but it was definitely fun and I felt like I was always learning something!
Please don't think of this as goodbye.. it's more like, See ya later! I'll still be around.. you're just going to have to use new ways to find me.
If you like me, you can always come by on facebook.. drop in and say "Hello!" Not to mention, you'll be able to keep up with what I am still doing in the kitchen.
Of course you can always take a peek at my cakes (or order one if you're in Northern VA-selfless plug): http://www.sweetsbye.com/
I just opened an etsy shop as well, so no matter where you are, you can indulge in a sweet!

And I'm going to be making more of an effort to tweet- @sweetebakes.. cake focused of course.
Well... I think that's all I got... Thanks for everything you wonderful wonderful people!! 

As always, Happy Baking and Keep it Sweet!!

The best waffle you'll ever eat

To contact us Click HERE
It's organic cherry season again! Finally!



We have a tradition at home we call: Waffle Saturdays. It's just as delicious as it sounds, too.

INGREDIENTS

Whole wheat flour
Yeast
Raw sugar
Hot water
Hempseed
Ground flax
Almond/soy/flax/coconut mylk
Optional: 1 small ripe smashed banana

DIRECTIONS

Preheat your waffle iron.

Now gather your ingredients. You'll also need a tiny bowl to proof your yeast and a large glass measuring cup that is larger than 2 cups.

Put a t of raw sugar + yeast + approximately 1/8 c hot water into the small bowl. Let sit 5 minutes.

Meanwhile, measure whole wheat flour up to the 1 cup line in your measuring cup.

Then add to your flour: (approximately) 1 T flax, 3+ T hempseed to flour mix. Next, pour yeast/water/sugar mixture on top of that. Add smashed banana, if using. Now you'll want to add mylk so your batter goes up to the 2 cup line. Stir well! It should be slightly runny, too.

Pour into your waffle iron. Cook as directed.

Serve with tempeh bacon, REAL maple syrup and organic cherries. Trust me on this. Organic fruit, especially cherries, are worth every penny.

Enjoy!

Cody's Peanut Butter Choco Cookies

To contact us Click HERE

I LOVE it when my hubbs bakes. He is so much more creative than me in the kitchen and always comes up with something delicious and unique! I asked him to whip me up some Peanut Butter Cookies the other day, and he decided to mix it up a bit and add a hint of cocoa powder. O my gosh it was so good! You can barely tell there is chocolate in them, except for the deep, rich flavor of the cookie itself. O I want another one, right now!

Cody’s Peanut Butter Choco Cookies
Printable Version

1 cup peanut butter
1/2 cup brown sugar
½ cup white sugar
½ tsp vanilla
1 Tbs. cocoa powder
1 egg
1 tsp. baking soda

Preheat oven to 350 degrees. In a small bowl mix together all of the ingredients. Drop by tablespoonfuls on a baking sheet, and use a fork to flatten slightly.

Bake for 9 minutes or until puffed and golden. The cookies will be very soft, allow them to cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Makes 15 cookies
Recipe from Cody

Mom's Snickerdoodles

To contact us Click HERE
O how I love it when my momma visits. She whipped up this snickerdoodles in a snap. There is something about someone else working in your kitchen on a yummy surprise that just gets me excited! They were amazing. Like 4 straight out of the oven, and another (Few) once they were cooled. O, and 3 a day for the next 3 days until they were gone. Then we made some more. Mmmm I love snickerdoodles, thanks momma:)

Mom’s Snickerdoodles
Printable Version

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 3/4 cups sugar, divided
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
1 tablespoon cinnamon

Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
Preheat oven to 400 degrees F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Recipe from allrecipies.com
Yields 40 cookies

Momma's Bruchetta

To contact us Click HERE

Well, sadly the summer is coming to a close...as well as all of the fresh, delicious herbs and vegetables This is a great excuse to make and eat all the bruchetta as I can stomach...which is way too much:). I had never had this rendition before, and I’ll never go back. The garlic gives it an extra pop and makes it heavenly.

Momma’s Bruchetta
Printable Version

4 tablespoons olive oil
5 cloves fresh garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
fresh mozzarella cheese

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. (If you don’t have fresh garlic, jarred minced is fine, just don’t saute.) Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed. Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, Place 1 thick slice mozzarella on top of the bread slices, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Recipe adapted from Pioneer Woman and my Momma