To kick off our class cooking initiative, our first class recipe is quite simple despite the fancy name.  After looking at the Italian flag, the students read this recipe that features green, white, and red ingredients.  The green basil and red tomatoes came straight from our garden.  Mrs. Zimmerman brought in fresh mozzarella and baguettes.  After Ms. Pomponio cut the baguettes into thin slices, the students "cooked" their crostinis by slicing mozzarella and tomatoes and then layering the ingredients on the bread.  Leo taught the class to say "Mangia!" before everyone enjoyed. 
The recipe is posted below.

Makes 1 crostini (an entire small baguette will make about 12)

Tomatoes and basil from the garden help create a fresh, nutritious, and delicious snack.  You could use this same recipe but use larger pieces of bread to make a sandwich.  Always have an adult supervise when you are cutting with a knife.

Ingredients:
-    1 slice of baguette bread
-    ½ of one cherry tomato
-    1 small slice of fresh mozzarella cheese
-    1 large basil leaf

Equipment:
-    a plate or cutting board
-    a knife

Directions:
1) With an adult’s help, carefully cut the baguette into slices about ½ inch thick.
2) Next, wash the cherry tomato and the basil very well and dry them off.
3) Carefully cut the tomato in half.  Be careful, the tomato can roll.
4) Arrange a basil leaf on the bread slice.
5) Next, add the thin slice of mozzarella on top of the basil.
6) Finally, top with a tomato half.
7) If you want, you could sprinkle on some salt or pepper.

Optional: At home, you might want to try toasting the baguette slices in the oven or a toaster oven to make the bread crispy.  Be extra careful when handling the hot toasts.