Recipe by Amanda
"A baguette of French bread is cut into slices and toasted with roma tomato and fresh mozzarella cheese slices, then sprinkled with snipped fresh basil leaves and drizzled with extra-virgin olive oil."
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French baguette (15 inches long), sliced 1/2-inch thick
extra-virgin olive oil
sea salt to taste
roma (plum) tomatoes, sliced
1 1/4 pounds
fresh mozzarella cheese, sliced
fresh basil, leaves removed and coarsely chopped
ground black pepper to taste
This is a solid recipe - however I would recommend toasting the bread under the broiler flip and top then back to the broiler for just long enough for the cheese to start to melt. I think I prefer to dice up the tomatoes with the basil and some olive oil. It is easier to eat without a knife and fork. Thanks for a tasty recipe. BTW - I served this with a balsamic glaze.
This was delicious. I served it at my holiday party and everyone couldn't get enough. We really like the crunchiness of the bread.
This is a perfect use of the fresh tomatoes and basil in your garden. I slightly toasted the baguette before adding the ingredients. I also drizzled a little balsamic vinegar when finished for a fabulous lunch.
* Percent Daily Values are based on a 2,000 calorie diet.
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