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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 french baguette |
1 large red bell pepper |
dried tomato pesto |
1/2 pound fresh mozzarella cheese, sliced |
8 cornichons, thinly sliced lengthwise |
Directions:
1. Cut baguette into 1/2-inch-thick slices; place on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until golden; cool.
3. Place bell pepper on an aluminum foil-lined baking sheet.
4. Broil 5 inches from heat about 5 minutes on each side or until pepper looks blistered.
5. Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; discard seeds, and cut pepper into thin strips.
6. Spread bread slices evenly with Dried Tomato Pesto. Top each with a mozzarella slice. Crisscross a pepper strip and pickle slice over cheese.
7. Broil 5 inches from heat 2 to 3 minutes or until cheese melts. Serve immediately.
8. * Substitute gherkin-style pickles for cornichons.
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