INGREDIENTS
1
jar Artichoke hearts
3 cups
Baby lettuces
6
Basil, fresh leaves
1
Heirloom tomato
1
Japanese eggplant
1/4 cup
Kalamata olive tapenade
1
jar Peppers, roasted red or red and yellow
2 tbsp
Olive oil
1
French or italian style crusty loaf of bread
1
ball Mozzarella, fresh