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Ingredients
- 1 19 to 19 in thin baguette
- cooking spray
- 1/2 lb ball fresh part-skim mozzarella
- 4 small tomatoes (about 1 1/2 in in diameter)
- 1/3 c jarred pesto
- 16 large basil leaves, torn in half
Details
Servings 24
Preparation
Step 1
Preheat oven to 400. Cut bread into 48 slices, each 1/8-in thick. Line a baking sheet with foil and place bread in a single layer on top. Lightly coat with cooking spray; turn over and coat with more spray. Bake 6-8 mins or until barely crispy. Remove from oven and set aside to cool.
Cut ball of mozzarella in half lengthwise. Lay the flat side on a cutting board, cut in half lengthwise again, then slice each quarter into 8 thin segments (32 pieces total).
Arrange all 48 bread slices on a work surface and top each with 1/4 t pesto. Reserve 16 slices and top the remaining 32 with a mozzarella slice, tearing the cheese to fit if necessary, then a tomato slice. Top each tomato with a piece of basil leaf. Stack two of the layered breads on top of each other and crown with the reserved pesto-coated bread, pesto-side down.
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