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Appetizer
8 - 10 servings
20 minutes
8 minutes
Chef Tom Fraker
3 French rolls, sliced thin
Olive oil spray
Melissa’s Italian Seasoning Spice Grinder, to taste
16 ounces fresh mozzarella cheese, sliced
1/4 cup Melissa’s Italian Style Basil Pesto
2 tablespoons red wine vinegar
1 (10 ounces) package Melissa’s Baby Heirloom Tomatoes, sliced
12 fresh basil leaves, cut into ribbons
Preheat the oven to 350ºF.
Spray the bread slices with the olive oil and season them with the grinder. Place in the oven and bake until toasted, about 6-8 minutes.
To assemble, place a cheese slice on each toasted bread. Set aside.
In a bowl, whisk together the pesto and red wine vinegar. Add the tomatoes and gently toss.
Place the tomatoes on the cheese topped toasts, garnish with the basil ribbons and serve.
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