Join “Jayni’s Kitchen” this week for “Fresh Off the Vine: Tomatoes!”

Host Jayni Carey, right, will prepare several tasty recipes using tomatoes, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m.

Tomatoes, Basil and Fresh Mozzarella on Garlic Toast

1 French baguette
extra-virgin olive oil
1 large garlic clove, peeled
4 small tomatoes, about 4 to 6 ounces each
1 pound (2 8-ounce balls) fresh buffalo mozzarella cheese
16 fresh basil leaves

To make garlic toast: Slice the baguette into 16 1/2-inch thick slices. Place slices on a baking sheet, brush lightly with olive oil and place under the oven broiler. When lightly browned, turn over, brush with oil and brown the other side. Rub each toast with a garlic clove cut in half. Cool the toast to room temperature.

Peel the tomatoes and slice each tomato into about 4 or 5 slices, 1/8-inch thick. Slice the mozzarella cheese into about 16 slices, 1/8-inch thick. Rinse and drain whole basil leaves.

To assemble: Place tomato slices on the garlic toasts. Place a slice of the cheese on top. Top each with a basil leaf. Makes about 16.