Fire Roasted Tomato & Arugula Caprese

By LaurenCocch16

Ingredients

• 1 baguette
• 1 28oz can Muir Glen Whole Fire
• Roasted Tomatoes
• 1 cup baby arugula
• 8 oz fresh mozzarella cheese
• olive oil
• balsamic vinegar
• kosher salt
• black pepper

Details

Servings 24
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1.Cut baguette into 1/2" thick slices.

2.Drain whole tomatoes, then cut 3-4 slab slices from the sides of each tomato. You're looking for a solid oval with fire roasted skin on one side. Slabs should fit comfortably on a baguette round. Cut in half if large.

3.Cut mozzarella into slices that will fit on the baguette without hanging over to much.

4.To assemble; drizzle the baguette slices with a little olive oil, add a few arugula leaves, then a slice of mozzarella cheese. Drizzle some balsamic vinegar on the cheese (don't worry if a bit rolls off and soaks into the bread). Finally, add the slice of fire roasted tomato, roasted side up. Sprinkle with kosher salt and a few grinds of black pepper. Serve immediately.