Baked Caprese Salad

From the book, Everyday Pasta. get this book >

ingredients

8 to 12 appetizer servings
 
Baked Caprese Salad
1 loaf baguette, cut into ½-inch thick slices (about 30 to 36 slices)baguette1
¼ cup extra-virgin olive oilextra-virgin olive oil¼
salt and freshly ground black peppersalt and freshly ground black pepper1
5 Roma tomatoes, slicedroma tomatoes5
1 ¼ pounds fresh mozzarella, slicedfresh mozzarella cheese1 ¼
1 bunch fresh basil leaves, stemmedbasil1

instructions

 
Baked Caprese Salad
Preheat the oven to 450 degrees F.

Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
This recipe is featured in:
Everyday Pasta

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