Peschetta: a Simple but Tasty Appetizer

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.

• Ready In: 20 mins
• Serves: 4-6
• Yields: 20 appetizers

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.