Pesto Mozzarella Bites
Serves: 3-4 people
Prep Time: 20 minutes
2 cups cherry tomatoes, sliced in half (long way)
1 log fresh slicing mozzarella (enough for 15-20 slices)
1 tablespoon extra virgin olive oil
Dash of garlic powder
1 loaf par (half) baked ciabatta bread, sliced thinly
For the Pesto:
1/3 cup extra virgin olive oil
2 cups firmly packed fresh basil leaves
1/2 cup pine nuts
1/2 cup freshly grated parmesan cheese
3 cloves garlic, peeled and cut in half
1/8 teaspoon salt
Couple dashes of black pepper
Preheat oven to 400 degrees.
In a food processor or blender, combine all pesto ingredients. Cover and process/blend until smooth, stopping to scrape sides with a spatula. Add 2 tablespoons olive oil at a time until it is a good consistency, smooth but not too thick. Put pesto in a small pan over medium heat to warm, stirring constantly.
Slice mozzarella into thin slices and put on plate as shown above. Set aside.
Heat 1 tablespoon olive oil in frying pan over medium heat. Add tomatoes and garlic powder, sautéing 3-4 minutes until almost soft. Turn the heat up to high for just a few minutes to brown tomatoes. Remove from heat and put on same plate as mozzarella.
Place ciabatta slices on baking tray with foil. Toast in oven for 5-7 minutes, just until warm and slightly crispy. Place in serving bowl.
Pour warmed pesto directly over mozzarella. EAT RIGHT AWAY!!!! Layer mozzarella and pesto on ciabatta bread with a few tomatoes placed on top. YOU WILL LOVE IT!
Prep Time: 20 minutes
2 cups cherry tomatoes, sliced in half (long way)
1 log fresh slicing mozzarella (enough for 15-20 slices)
1 tablespoon extra virgin olive oil
Dash of garlic powder
1 loaf par (half) baked ciabatta bread, sliced thinly
For the Pesto:
1/3 cup extra virgin olive oil
2 cups firmly packed fresh basil leaves
1/2 cup pine nuts
1/2 cup freshly grated parmesan cheese
3 cloves garlic, peeled and cut in half
1/8 teaspoon salt
Couple dashes of black pepper
Preheat oven to 400 degrees.
In a food processor or blender, combine all pesto ingredients. Cover and process/blend until smooth, stopping to scrape sides with a spatula. Add 2 tablespoons olive oil at a time until it is a good consistency, smooth but not too thick. Put pesto in a small pan over medium heat to warm, stirring constantly.
Slice mozzarella into thin slices and put on plate as shown above. Set aside.
Heat 1 tablespoon olive oil in frying pan over medium heat. Add tomatoes and garlic powder, sautéing 3-4 minutes until almost soft. Turn the heat up to high for just a few minutes to brown tomatoes. Remove from heat and put on same plate as mozzarella.
Place ciabatta slices on baking tray with foil. Toast in oven for 5-7 minutes, just until warm and slightly crispy. Place in serving bowl.
Pour warmed pesto directly over mozzarella. EAT RIGHT AWAY!!!! Layer mozzarella and pesto on ciabatta bread with a few tomatoes placed on top. YOU WILL LOVE IT!
