Chef Tom Fraker
Baby Heirloom Tomato Bruschetta
Category
Appetizer
Servings
8 - 10 servings
Prep Time
20 minutes
Cook Time
6-8 minutes
Author:
Chef Tom Fraker
Ingredients
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3 French Rolls, sliced thin
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Olive Oil Spray
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Melissa’s Italian Seasoning Spice Grinder, to taste
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16 ounces Fresh Mozzarella Cheese, sliced
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1/4 cup Melissa’s Italian Style Basil Pesto
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2 tablespoons Red Wine Vinegar
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1 (10 ounces) package Melissa’s Baby Heirloom Tomatoes, sliced
-
12 Fresh Basil Leaves, cut into ribbons
Directions
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.
Filed in:
Appetizer,
Baby Heirloom Tomato Bruschetta,
Baby Heirloom Tomatoes,
Basil,
Chef Tom Fraker,
Italian Style Basil Pesto,
Spice Grinders
