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.

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