In the South of France I had a hotel breakfast that consisted of fresh ricotta, toast, and jam, and it was one of the best ways I've ever started a day. This morning I had some fresh mango already cut up in the fridge, and a few small chunks of mozzarella buffalo eager to be eaten, and it struck me. A fruit and cheese crostini sort of toast thing. I sliced the cheese and fruit up to similar medallion sizes and tossed them with olive oil, basil, salt, and pepper, and piled it onto a whole grain toast. The creamy mozzarella and the tangy tart mango was a miracle combo. Held together by the oil and elevated with the basil, this is a breakfast I can't wait to repeat.
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