Fresh Mozz & Pesto Bruschetta

By Cathysr

Made for the first time at White Elephant 2009.

Ingredients

• 1 Loaf French Bread cut into 1/3 to 1/2 inch pieces
• 1 Container of Fresh Pesto
• 6 Plum Tomatoes Sliced 1/4 inch thick
• Roughly 15 Fresh Mozzarella balls sliced long-ways into 3's.

Preparation

Step 1

Preheat oven to 375.

Lightly spray cookie sheet with non-stick spray

Placed sliced bread on cookie sheet

Lightly brish with olive oil

LIGHTLY toast both sides in oven

Remove from oven and evenly spread pesto over bread.

Add tomato slices to cover bread

Top with Fresh Mozz to cover tomato.

Put back into oven until mozz. is melted