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- 1 sliced baguette
- 2 butter spoons
- 230 g fresh sliced mozzarella
- 10 cherry tomatoes cut into quarters
- 1 bunch of small fresh basil
- 2 teaspoons of extra virgin olive oil
Preheat oven to 190C (170C fan forced).
Cut the baguette diagonally into slices approximately 15 cm thick, butter on both sides.
Over high heat, toast the bread in a skillet or pan on the stovetop, then place it on a flat baking sheet lined with lightly lubricated foil.
Press mozzarella, some of the tomatoes and basil in a food processor, preserving some whole basil leaves.
Season with salt and pepper and just a teaspoon of olive oil.
When the bread is toasted, coat each slice with the batter and place it on the baking sheet, add quartered cherry tomatoes to each.
Bake for about 10 minutes, until cheese is melted and browned, then place on serving plates and let cool for a short time before serving.
Decorate with fresh basil leaves, add salt and pepper to taste.
- 1 food processor
- 1 frying pan
You can also drizzle with a little extra virgin olive oil.