|1 tablespoon||Olive oil|
|1||Garlic clove, smashed|
|1 slice||Good-quality white bread,|
|Cut into 1/2-inch cubes|
|1 large||Beefsteak tomato|
|½ cup||Chopped basil|
|2 ounces||(1/2 cup) diced mozzarella|
|Freshly ground black pepper|
|1 tablespoon||Basil-flavoured olive oil|
|(see note in directions)|
|1½ teaspoon||Sherry or red wine vinegar|
Heat olive oil in large skillet. Add garlic clove and bread cubes.
Toss over medium-high heat, turning frequently until bread cubes are browned, about 5 minutes. Remove with slotted spoon and set aside.
Discard garlic. Fry bacon in same skillet until crisp. Remove and drain, then crumble. Core and dice tomato. Arrange in high pile on dinner plate. Top with basil and cheese. Sprinkle with bacon. Season generously with pepper. Whisk together basil-flavoured oil and vinegar in cup. Pour over salad. Sprinkle with bread cubes. Note: Basil-flavoured olive oil is available in most fourmet food stores.
If not, it is easy to make. Pour 1½ tablespoons olive oil into a cup. Add 2 or 3 minced basil leaves. Press with back of spoon to extract basil flavour from herb. Set aside 30 minutes. Use oil and discard basil. If desired, use plain, extra-virgin olive oil in the recipe instead.
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