Baked Mozzarella with Olive Toast
Can be served as a stand up or sit down appetizer
16 medallions - Tre Stelle Bocconcini medallions
2 Tablespoons chopped fresh basil
4 fresh basil leaves
1/4 cup olive oil
salt and pepper to taste
4 pieces of French bread, sliced 1/2 inch thick
4 tablespoons black olive tapenade 5 tablespoons tomato concasse (San Remo organic diced tomatoes)
YIELD: 4 appetizers
COURSE: Appetizers Tapas Meze
- Heat the oven to 400 degrees F.
- Put the bocconcini slices on a plate. Cover with a little oil, the chopped basil, and salt and pepper. Set aside.
- Brush the bread slices with the remaining olive oil. Arrange on a baking sheet and bake for 6 to 8 minutes, until golden brown. Remove bread from oven and allow to cool a bit. Spread each slice with a tablespoon of the olive paste and place 2 medallions of the mozzarella on each. Return to the oven and bake for another 6 minutes.
- Serve on plates, garnished with a few teaspoons of the cold tomato concasse.