Peschetta: a Simple but Tasty Appetizer

Total Time
20mins
Prep 10 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

Yum! I used fresh tomatoes from the farmer's market, fresh mozzerella cheese, and home made pesto. I didn't have any french bread so I used an english muffin. It was amazing, but I think the baguette would have made it even better. I just got back from my honeymoon in Italy, so I am craving caprese salads all of the time now! Thanks for the recipe!

p_lesli August 18, 2011

DELICIOUS ~ I used a large slice of fresh-made sourdough bread, and fresh mozzarella, and chopped whole tomatoes, and followed the directions as written. DH said "AWESOME" ~ what more can I say :) Thanks for posting a new favorite. Made for Spring PAC 2010!

FloridaNative April 19, 2010