Peschetta: a Simple but Tasty Appetizer

READY IN: 20mins
Recipe by Richard Sebastian

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.

Top Review by p_lesli

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!

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.

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