Monday, December 2, 2013
Pesto & Roasted Tomato Brushetta
Source: Prevention magazine
Makes about 24 appetizers
24 grape tomatoes
1 baguette, sliced into rounds
3/4 cup pesto
12 oz. fresh mozzarella, sliced
pepper to top
1. Preheat oven to 425. Arrange tomatoes in oiled baking dish; spay tops with cooking spray. Roast, shaking dish occasionally, until tomatoes are just wilted & slightly charred. Let cool.
2. Place bread slices on baking sheet; broil until lightly toasted. Remove from oven; spread pesto evenly among them. Top each with mozzarella & tomatoes; sprinkle with pepper.
3. Bake at 350 for 8-10 minutes, until mozzarella is melted.