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.
- 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)
- Preheat oven to "low" broil.
- Take an 8x11 cookie tray and spray "lightly" with olive oil no stick spray.
- Slice the baguette into 1/2 inch slices and spread out to cover the tray.
- Slice cherry tomatoes in half.
- Note: the next two steps must be watched carefully to avoid a burnt app.
- 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.
- Remove from oven and sprinkle a small amount of mozzarella on each. Pop back in oven until cheese is "barely" melted.
- 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.
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!
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!