Ingredients
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1
-
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8
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1
-
8
-
4
-
-
-
-
-
-
-
-
-
Directions
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 , Yum! used fresh tomatoes from the farmer’s market, fresh mozzerella cheese, and home made pesto I didn’t have any french bread so 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!
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Steps
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1
Done
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Preheat Oven to "low" Broil. |
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2
Done
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Take an 8x11 Cookie Tray and Spray "lightly" With Olive Oil No Stick Spray. |
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3
Done
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Slice the Baguette Into 1/2 Inch Slices and Spread Out to Cover the Tray. |
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4
Done
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Slice Cherry Tomatoes in Half. |
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5
Done
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Note: the Next Two Steps Must Be Watched Carefully to Avoid a Burnt App. |
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6
Done
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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. |
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7
Done
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Remove from Oven and Sprinkle a Small Amount of Mozzarella on Each. Pop Back in Oven Until Cheese Is "barely" Melted. |
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8
Done
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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. |
