8 (⅜-inch-thick) slices Sunset tomatoes 

8 thin-sliced fresh mozzarella cheese slices, at room temperature 

¼ tsp. Fresh Thyme fine sea salt 

16 (⅜-inch-thick) slices French baguette 

Fresh Thyme extra virgin olive oil spray 

½ (3 oz.) pkg. prosciutto, halved crosswise 

Balsamic vinegar glaze 

Fresh organic basil leaves

1. Preheat grill for direct cooking over medium-low heat (300°F). 
2. Pat tomato and mozzarella slices dry with paper towels. Sprinkle both sides of tomatoes and mozzarella with salt.   
3. Spray both sides of baguette slices with olive oil spray; grill for 2 to 3 minutes or until lightly toasted on one side. Turn over baguette slices and top 8 slices with mozzarella.  Close lid; grill for 1 to  3 minutes or until bottoms are lightly toasted and cheese begins to melt. Remove from grill. 
4. To assemble, top each mozzarella-topped toast with prosciutto half-slice and tomato slice. Lightly drizzle each with balsamic glaze and add basil leaves. Top with remaining  toasted baguette slices. Serve immediately. 

Each serving contains: 100 calories, 4 g fat,  2 g saturated fat, 0 g trans fat,  15 mg cholesterol,  310 mg sodium,  10 g carbohydrates, 1 g fiber,  2 g sugar, 6 g protein. Daily values: 0% vitamin D,  8% calcium, 2% iron,  2% potassium.