5 tablespoons olive oil
1/2 teaspoon aleppo pepper
2 cloves garlic, peeled and pressed
8 large slices sourdough rye bread
16 ounces mozzarella cheese, cut into 16 slices
Coarse sea salt and freshly ground black pepper
4 sprigs fresh thyme
1 sprig fresh rosemary
Pickled Scallions, recipe follows
8 scallions, root ends trimmed
3 tablespoons red wine vinegar
Splash extra-virgin olive oil, about 1 tablespoon
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