xiaoxl/recipe_data huggingface dataset:
Indian Fried Cabbage
Category: side-dish
By Kim's Cooking Now

Warming Indian spices kick up cabbage a few notches for a quick, easy, and healthy side dish. I like to serve this with garlic naan bread, placing a bit of cabbage between the naan, to make a sandwich.

Ingredients:
1 tablespoon coconut oil
1 cup sliced red onion
1 large clove garlic, minced
½ teaspoon cumin seeds
½ head green cabbage, thinly sliced
1 teaspoon salt
1 teaspoon curry powder
½ teaspoon garam masala

Directions:
Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 83.5
Fat: 3.8 g
Saturated fat: 3 g
Carbohydrates: 12.3 g
Sugars: 6 g
Dietary fiber: 4.5 g
Protein: 2.4 g
Sodium: 610.7 mg
Grilled Cheese Sandwich
Category: main-dish
By sal

Bread, butter and Cheddar cheese - here's a way to make this classic sandwich in a nonstick pan.

Ingredients:
4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese

Directions:
Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 400
Fat: 28.3 g
Saturated fat: 17.3 g
Carbohydrates: 25.7 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 11.1 g
Cholesterol: 75.6 mg
Sodium: 639.2 mg
Fish and Potato Pie


Ingredients:
cod fish fillet, onion, garlic, fresh parsley, butter, lemon juice, potatoes, milk, cheddar cheese, parmesan cheese, butter, tomatoes

Directions:
Peel and boil the potatoes until soft.
Drain and mash with 1/2 ounce butter and the tablespoon of milk.
Add the cheese and mix well.
In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
Place the fish filling into a casserole dish.
Top with the potatoes.
Sprinkle the parmesan cheese on top of the potatoes.
Place the sliced tomatoes on top of the potatoes.
Divide the remaining 1/2 oz butter on top of each tomato slice.
Bake in a medium pre-heated oven for 40- 50 minutes.
Serve.
Cucuzza Cream Pie


Ingredients:
cucuzza, water, cream cheese, sugar, cinnamon, salt, ground ginger, ground cloves, vanilla instant pudding mix, milk, Cool Whip

Directions:
Place cubed cucuzza in a saucepan with water., If needed, add enough water to cover cucuzza., Simmer over medium heat until cucuzza is tender, about 15 minutes., Drain off water and allow cucuzza to cool., In a mixing bowl, beat cream cheese until smooth., Add spices, pudding mix, and milk., Beat until smooth., Add cucuzza to the cream cheese mixture and stir., Pour into pie shell., Cover and refrigerate at least 3 hours before serving., If desired, top with whipped cream or Cool Whip topping., ~NOTE~This pie isn't very colorful., If you like you can add a little food coloring in step#5.
Chicken Pesto Pasta Bake


Ingredients:
penne pasta, chicken, pesto sauce, butter, flour, chicken bouillon cube, salt, pepper, lemon juice, parmesan cheese

Directions:
In a large pot of boiling salted water, cook the pasta to just short of al dente.
Drain the pasta, and place in a large mixing bowl.
Add the chopped chicken and pesto to the bowl, and stir to coat.
If adding vegetables, add them to the bowl now.
Preheat the oven to 350°F.
Spray a 9x13 baking dish with cooking spray.
In a medium saucepan, melt the butter over medium heat.
Add the flour, and whisk to form a roux.
Cook for 2-3 minutes.
Slowly whisk the stock into the roux.
Bring to a boil, and contiue to whisk until the sauce is slightly thickened.
Crumble the boullion cube, and add to the sauce.
Stir in the lemon juice.
Taste the sauce for seasoning, and add salt or pepper as needed.
Add the sauce to the chicken and pasta mixture.
Stir to combine well, then place the mixture in the prebared baking dish.
Top with the grated cheese.
If making ahead, cover at this point and chill until needed.
Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden.  If made ahead, the baking time may need to be increased.
Chicken Breasts With Tomatillo-Chile Cream


Ingredients:
chicken breasts, olive oil, unsalted butter, sour cream, salsa, fresh cilantro, corn tortilla

Directions:
Rinse the chicken under cold running water and pat dry with paper toweling.  Cut each chicken breast into strips.  Set aside.
In a saute pan or skillet, combine the oil and butter and place over medium heat.  When the butter is melted, add the chicken strips and cook, turning frequently, until opaque on all sides, about 3 minutes.  Stir in the sour cream and salsa, reduce the heat to very low, and cook until the chicken is tender, but still moist inside and the sour cream and salsa have blended into a thick sauce, about 10 minutes.
To serve; arrange the chicken on warmed plates or tortillas and sprinkle lightly with cheese and cilantro.
Instant Pot® Zucchini Steel Cut Oatmeal
Category: uncategorized
By Tammy Lynn

Add some veggies to your breakfast by trying this steel cut oatmeal packed with zucchini, spiced with cinnamon and nutmeg, and sweetened with maple syrup. It's made in the Instant Pot® in about 30 minutes.

Ingredients:
1 tablespoon coconut oil
1 cup steel cut oats
2 cups water
1 cup unsweetened almond milk
2 cups grated zucchini
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
¼ cup maple syrup
2 teaspoons vanilla extract
¼ cup chopped walnuts

Directions:
Melt coconut oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add oats and toast until they are starting to brown, 2 to 3 minutes. Turn off Saute function. Add water, almond milk, zucchini, cinnamon, nutmeg, and salt. Stir lightly. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in maple syrup and vanilla extract. Divide oatmeal evenly between 4 bowls. Top each bowl with 1 tablespoon walnuts.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 315.7
Fat: 11.7 g
Saturated fat: 4 g
Carbohydrates: 46.7 g
Sugars: 16.2 g
Dietary fiber: 6.1 g
Protein: 7.2 g
Sodium: 292 mg
Bean Fiesta Salad


Ingredients:
black beans, celery, red bell pepper, onion, monterey jack pepper cheese, cumin, salt

Directions:
In a mixing bowl, place the drained black beans, celery, red pepper, onion, and cheese cubes.
In a small bowl, whisk together the thousand island dressing, cumin and salt.
Pour the dressing over salad mixture and gently toss to evenly coat.
Chill until serving.
Fettuccini With Asparagus and Garlicky Chicken


Ingredients:
canola oil, boneless skinless chicken breast, salt, pepper, mushrooms, garlic cloves, shallot, onion, asparagus, chicken bouillon, low-fat cream cheese, parmesan cheese, fettuccine pasta

Directions:
Heat oil in saucepan;
Salt and pepper chicken; add to hot oil.
Cook until lightly brown.
Add mushrooms, onion,garlic, shallot. and powdered italian salad dressing.
Cook stirring occasionally for 5 minutes.
Stir in chicken broth,canned milk and cream cheese.
Add roasted red pepper and asparagus.
Cook gently another 5 minutes to blend in the flavours.
Add Parmesan cheese.
This can be made ahead and re heated at serving time.
Place fettuccini in pasta bowls and spoon on this rich tasting sauce.
Serve with a crusty bread, extra  grated Parmesan cheese and the pepper mill.
Raspberry-Coconut Bars


Ingredients:
flour, salt, butter, cold water, eggs, sugar

Directions:
Preheat oven to 425°F.
Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
Sprinkle the water over the mixture while tossing to blend well.
Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
Reduce oven to 350°F.
Using an electric mixer on high speed, beat the eggs in a large bowl.
Gradually add the sugar, beating until thick and lemon-colored.
Gently stir in the coconut.
Spread the preserves over the baked crust to within 1/4 inch of the edges.
Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
Cool completely before cutting into bars.
Peachy-Keen Wine Cooler


Ingredients:
"white wine"

Directions:
Place ice cubes into two tall glasses., You may, if desired, garnish each glass with a thin, fresh peach slice., Combine drink ingredients, stir, pour over ice, and enjoy!
X-Rated on the Beach


Ingredients:
"soda water"

Directions:
"Combine all ingredients & serve over ice."
Australian "Barbie" Sauce


Ingredients:
tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, garlic clove, dry mustard, kosher salt

Directions:
Heat a small saucepan over medium heat and stir together tomato sauce, brown sugar, Worcestershire sauce, vinegar, hot sauce, garlic, mustard, and salt; bring to a simmer, then remove from heat and let cool slightly.
Brush on your favorite barbecued meats either during the last 5 minutes of cooking, after they are done, or both!
Cheese Drop Biscuits
Category: bread
By Christa

These are easy, fast, and very tasty. Great for a little extra for supper or camping trips.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried chives
½ teaspoon garlic salt
½ teaspoon salt
¼ cup shortening
¾ cup milk
¼ cup shredded sharp Cheddar cheese

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet. Bake in preheated oven for 12 to 15 minutes, until golden.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 131.3
Fat: 5.6 g
Saturated fat: 1.8 g
Carbohydrates: 16.9 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 3.7 mg
Sodium: 277.6 mg
Chocolate Cheese Pie


Ingredients:
cream cheese, cream cheese, sugar, eggs, vanilla extract, cherry pie filling

Directions:
Heat oven to 350 degrees.
In large mixer bowl,combine cream cheese and sugar;beat well.
Blend in cocoa,scraping sides of bowl and beaters frequently.
Add eggs and vanilla;blend well.
Blend in whipping cream.
Pour into crust.
Bake 35 to 40 minutes. (Center will be soft but will set upon cooling.].
Cool to room temperature.
Cover and chill several hours or overnight.
Garnish with cherry pie filling.
Okara Dark Chocolate Cherry Brownies


Ingredients:
bittersweet chocolate, butter, unbleached white flour, dark brown sugar, baking powder, salt, walnuts, dried tart cherry, vanilla

Directions:
Preheat oven to 350 degrees.
In a microwaveable bowl melt together the chocolate chips, bittersweet chocolate, cocoa, and butter. Microwave for one minute, stir and set aside to finish melting.
In a large mixing bowl sift the flour, brown sugar, baking powder, salt. Add the walnuts and cherries and mix well.
In a small mixing bowl stir together the okara (or tofu] and vanilla. Add the melted chocolate mixture. Add this mixture to the dry ingredients, mixing well.
Spread into a greased 8" x 8" square baking pan. (To make it easier to cut, line your pan with a sheet of foil that overhangs the edges an inch or two. Spray the foil with cooking spray, then spread your batter. When it is finished baking, just lift out the foil and you can cut perfect squares with no waste -- and that is important when you are serving something chocolate!]
Bake for approximately 35 - 45 minutes. Do not overbake.
Linzer Bar


Ingredients:
unsifted flour, sugar, brown sugar, baking powder, salt, cinnamon, butter, margarine, dark corn syrup, egg, flour

Directions:
In a large bowl stir together flour, sugar, brown sugar, baking  powder, salt and cinnamon.
With a pastry blender or two knives use scissor  style, cut in butter or margarine until coarse crumbs form.
With a fork stir  in corn syrup and egg just until mixed.
Reserve 1/2 cup batter.
Press  remaining batter into a 9x9x2-inch baking pan.
spread with jam.
Stir 2  tablespoons flour into the reserved batter.
If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out.  If you are dropping the dough by spoonfulls then just evenly scatter the top "crust" over the jam for a "spotty" look and bake.
On a floured surface roll out to  1/4-inch thickness.
Cut into 1/4-inch wide strips.
Lattice strips over jam.
Bake in 375-degree oven 30 minutes, or until set. Cool.
Cut into bars. Serving size is really up to you - cut into as many bars as you want.
Twenty Minute Buns
Category: bread
By Debbie

Very quick and simple. Nothing is better than fresh hamburger buns. This is a very sticky dough that requires very little kneading.

Ingredients:
2 tablespoons fast-rising yeast
¼ cup white sugar
2 cups warm water
2 tablespoons vegetable oil
6 cups all-purpose flour
2 teaspoons salt
1  egg white
2 tablespoons water

Directions:
In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth  or plastic wrap and let rise until doubled in volume, about 20 minutes. Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 18 buns

Calories: 180.7
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 35.1 g
Sugars: 2.9 g
Dietary fiber: 1.4 g
Protein: 5 g
Sodium: 263.8 mg
Raw Fruit Compote


Ingredients:
"banana"

Directions:
Place some banana slices in each glass (or bowl].
Add orange juice.
Sliced strawberries would go great with this too.
Enjoy!
Pretzel Butterflies


Ingredients:
character(0]

Directions:
Press two curly pretzels into the sides of a caramel square for wings., Position two straight pretzels at the top to serve as antennas.
4-Ingredient Chicken Chili


Ingredients:
great northern beans, monterey jack pepper cheese

Directions:
Put the ingredients in a slow cooker.  Cook on high for 2 hours and low for 2 hours.  Stir every 1/2 hour.
Serve with tortilla chips and enjoy!
Hot and Spicy Pecans
Category: appetizers-and-snacks
By Diane Kester

These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.

Ingredients:
2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
¼ teaspoon ground red pepper
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups pecan halves
1 tablespoon chili powder

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat. Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 cups

Calories: 118.1
Fat: 12.2 g
Saturated fat: 1.8 g
Carbohydrates: 2.6 g
Sugars: 0.7 g
Dietary fiber: 1.6 g
Protein: 1.5 g
Cholesterol: 3.8 mg
Sodium: 62 mg
Easy Cheese Dreams


Ingredients:
cheddar cheese, bacon

Directions:
Cut each slice of bacon into 2 pieces and cook under broiler or George Foreman grill; pat on paper towel to remove fat.
Spread butter or margarine on each slice of bread, add slices of cheese and top with 2 pieces of cooked bacon.
Place cheese dreams on a baking sheet & place under the broiler until cheese melts (watch carefully], about 2 minutes.
Caramel Apple Pastries


Ingredients:
baking apples, phyllo pastry, vanilla ice cream

Directions:
HEAT oven to 375ºF. Spray a baking sheet with no-stick cooking spray.
COMBINE apples, caramel syrup and toffee bits; set aside.
LAY phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked.
CUT the stacked pastry into 2 equal rectangles. Place 1/3 cup apple mixture 1 inch from a short edge of the dough. Fold long edges in about 1/2-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape] is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling.
PLACE each roll on prepared baking sheet. Spray tops of each roll with cooking spray. Bake 12 to 15 minutes or until pastries are golden brown. Let stand 5 minutes before serving.
PLACE 2 rolls on each of 4 dessert plates; drizzle with caramel sundae syrup and serve with vanilla ice cream, if desired.
Yogurt Honey Dip


Ingredients:
plain yogurt, honey, nutmeg, cinnamon

Directions:
Line a strainer with cheesecloth, (a j-cloth will also do, but I used the cheesecloth], and put it over a bowl.
Pour all of the yogurt into the strainer.  Be careful there is enough cheesecloth to cover the strainer or you might lose some of the yogurt.
Put it in the fridge, and let it sit for 12-24 hours.  Depending on how quickly the liquid drains (the liquid is called whey] it might be as short as 12 hours or as long as 24.  For me it took about 14 hours.
Put the yogurt in a smaller bowl or container.  It should have the texture of cream cheese.  Add the honey, cinnamon and nutmeg.  Mix well.
Golden Cashew Pie


Ingredients:
roasted cashews, powdered milk, water, lemon, eggs, light corn syrup, sugar, salt, vanilla

Directions:
Dissolve the powdered milk in the 1 cup of water and set aside.
Place pie crust in 9 inch pan and spread the cashews evenly over the bottom of the crust.
In a food processor grate the potato until finely chopped adding enough of the reconstituted milk to make it smooth but not very wet; use no less than 2 Tablespoons but no more than 1/4 cup.
Grate the the lemon rind and add to the potato mixture, if you peel long strips of zest off the lemon without getting any white on it, you can use the food processor to grate the zest too instead of doing it by hand.
Transfer the potato, lemon mixture to a large mixer bowl;.
with an electric mixer, beat in the eggs, sugar, syrup, vanilla and salt, beating until smooth.
Pour the mixture over the cashews in the pie pan and bake in a preheated 375ºF oven for 40 to 50 minutes or until filling is set.
Check pie crust half way through cooking time, if crust is browning to quickly cover the edges of the crust will foil to stop it from getting to brown before the pie is set.
Cool thoroughly before cutting, serve plain or with whipped cream or vanilla ice cream.
Pizza Bread - Abm


Ingredients:
water, mozzarella cheese, mushrooms, white bread flour, sugar, salt, parmesan cheese, garlic powder, oregano, active dry yeast

Directions:
Add ingrdients in the order listed by your bread machine manufacturer., Choose medium crust. Use white or rapid bake cycles.
Turkey, Apple and Cheddar Hand Pies


Ingredients:
tart apple, sharp cheddar cheese, green onion, parsley, egg, coarse salt

Directions:
In bowl, combine turkey, apple, cheddar, green onion and parsley.
Divide the mixture over four of the tart shells. Brush edges of tarts with egg and top with remaining shells. Brush with egg and sprinkle each with coarse salt. Using the tip of a sharp knife, make a few ventilation slits in the top of each pie.
Bake at 400°F (200°C] until pastry is golden and filling is hot and bubbling, about 35 minutes. Let cool for 5 minutes before serving.
Spanish Omelette


Ingredients:
onion, garlic cloves, chorizo sausage, baby potatoes, eggs, milk, salt, fresh ground pepper, fresh parsley, parmesan cheese

Directions:
Heat the oil in a heavy based pan; sauté the onion and garlic for 2 minutes; add the sausage and cook for 2-3 minutes.
Gently stir in the baby potatoes and diced red peppers.
Combine the egg with the milk and pour over the potato mixture; and season to taste with salt and pepper.
Cook over a low heat for 10 minutes or until the omelette has almost set.
Sprinkle with parsley and cheese and place under a preheated grill until browned and cooked through.
Notes: Chorizo sausage is smoked with a spicy flavour and is available in supermarkets or delicatessens.  If you want to, obviously you could make your omelette with fresh potatoes and capsicum rather than canned.  You could also use a mix of red and green peppers.
Scrambled Egg Tortillas


Ingredients:
onion, margarine, flour, milk, half-and-half cream, green chilies, salt, white pepper, eggs, avocados, salt, flour tortillas, monterey jack cheese, salsa, cooked ham

Directions:
In a large skillet, saute onion in margarine.
Stir in flour, and cook on low for 1 minute stirring constantly.
Add milk and cream and cook on medium heat stirring until mixture has thickened.
Add green chilies, salt, pepper. Remove sauce from heat, and set aside.
In In another skillet, scramble eggs lightly and add ham.  Remove from heat.
In a small bowl, mash the avocados, and sprinkle with a dash of salt.
Spread out all tortillas on counter, and spoon 2 tablespoons of the sauce, 1/8 of the eggs, and 1/8 of the avocados on each tortilla.
Roll up and place seam side down on a greased 9x13 inch baking dish.
Spoon remaining sauce over the tortillas.
Bake covered at 325 degrees for 25 minutes or until tortillas are hot and bubbly.
Remove from oven, sprinkle cheese over top and return to oven for 10 minutes.
When serving, top each tortilla with a dab of salsa.
St Augustine Salad


Ingredients:
green beans, tomatoes, hard-boiled eggs, green peas, sour cream, Worcestershire sauce, lemon juice, spinach

Directions:
Place all ingredients except spinach in a large bowl and mix well., Adjust seasonings if desired then serve on a bed of spinach.
Strawberry-Coconut Daiquiri


Ingredients:
fresh strawberries, Splenda sugar substitute, lime juice, Malibu rum

Directions:
Combine strawberries, sugar and lime juice together in a blender until smooth.
Add ice cubes and rum; blend until frothy.
Kona K's Too Easy Bruschetta


Ingredients:
garlic cloves, tomatoes, fresh mozzarella cheese, fresh basil, olive oil

Directions:
Slice French bread into 1-inch thick slices. Toast lightly in toaster oven until slightly brown and crunchy.
Rub the garlic cloves on the French bread.
Top each piece of bread with a slice of tomato, fresh mozzarella and piece of basil.
Drizzle lightly with olive oil.
Season with salt and freshly-ground black pepper.