Ingredients
- 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 5 Roma tomatoes, sliced
- 1 1/4 pounds fresh mozzarella, sliced
- 1 bunch fresh basil leaves, stemmed
Directions
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.
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By JenBlalock
on November 28, 2011
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Love this! We make it for ourselves for dinner.
By Katmohara
on October 30, 2011
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This is my go-to appetizer when hosting! Absolutely delish - I recommend trying on fresh asiago demi loaf - so fabulous!!
By BethanyLovesChianti
Brigantine, NJ
on August 04, 2011
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This is hands down the best appetizer I have ever eaten in my life. I am a die hard Giada fan, just love her and she really out did herself with this recipe. You must use fresh basil, I use sea salt and fresh ground black pepper. Bread doesn't have to be fresh, but it's even better that way. I make this at every dinner party I have, and sometimes just for myself! <3
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