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Ingredients
- 1/2 cup grape tomatoes, halved
- 1/2 cup loosely packed baby spinach (or canned)
- 8 fresh basil leaves
- 2 tblsp extra-virgin olive oil
- 4 slices (1" thick) crusty rustic style sourdough bread
- (or french bread)
- 2 tblsp prepared basil pesto
- 4 ozs fresh mozzarella, thinly sliced
- 1 medium tomato, thinly sliced
- Fresh ground paper to taste
Details
Servings 4
Preparation
Step 1
1. In small bowl, toss together grape tomatoes, spinach, basil, and 1 tblsp oil; set aside
2. Heat broiler, placing rack 6" from heat. Lightly brush bread slices on on side w/remaining tblsp oil. Place on a baking sheet & broil until lightly golden, about 30 seconds. Remove from oven, leaving broiler on. Turn toasts over and spread noncoated sides w/pesto.
3. Top w/cheese, then w/tomato slices
4. Season w/Salt and pepper
5. Return to oven and broil until cheese just begins to melt, about 1 minute
6. Top toasts w/tomato
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