Peschetta: a Simple but Tasty Appetizer |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a variation of a bruschetta and Caprese Salad. There are 3 steps but it is really worth the effort. It uses all the elements of a Caprese salad as a topping ala bruschetta. Thanks to Chef Marie Yates for the name. Ingredients:
1 french baguette |
olive oil |
8 ounces of shredded mozzarella cheese |
1 pint grape tomatoes |
8 ounces of good basil pesto |
4 ounces of minced garlic (optional) |
Directions:
1. Preheat oven to low broil.
2. Take an 8x11 cookie tray and spray lightly with olive oil no stick spray.
3. Slice the baguette into 1/2 inch slices and spread out to cover the tray.
4. Slice cherry tomatoes in half.
5. Note: the next two steps must be watched carefully to avoid a burnt app.
6. Drizzle a small amount of extra virgin olive oil over the slices and pop in the oven until lightly browned. Here you can add a bit of minced garlic to taste.
7. Remove from oven and sprinkle a small amount of mozzarella on each. Pop back in oven until cheese is barely melted.
8. Remove from oven and put a dollop of pesto topped with a half cherry tomato on each slice. Serve and get ready to make more.
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