Adapted from Donatella Arpaia

Time: 30 minutes

1/2 cup extra virgin olive oil

2 cups whole milk

15 slices rustic Italian bread,

1/2-inch thick, left out until dry

Salt and pepper

3/4 pound buffalo mozzarella, thinly sliced

3/4 pint cherry tomatoes, halved and crushed

2 to 3 tablespoons Parmigiano-Reggiano

1 tablespoon fresh or dried oregano or fresh basil, torn into bits.

1. Heat oven to 350 degrees. Grease a baking sheet with about 2 tablespoons oil.

2. Pour milk into a bowl. Briefly dunk one slice of bread at a time into milk and squeeze out excess. Place bread on baking sheet, sprinkle with salt and pepper, cover with mozzarella slices, and top with tomatoes, Parmigiano-Reggiano and oregano or basil. Drizzle with oil.