Caprese Garlic Bread with Pesto and Roma Tomatoes

Caprese Garlic Bread with Pesto and Roma Tomatoes

Scaled Servings: 16 Originally: 16

• 8 ciabatta bread, rolls, split in half, then quartered
• 1/2 cup salted butter
• 6 clove garlic, minced
• 1/3 cup pesto
• 8 ounces fresh mozzarella cheese, pre-sliced
• 4 roma tomatoes, ripe sliced
• Salt and freshly ground black pepper to taste
• 3 tablespoons just before serving, balsamic reduction, for drizzling

Directions:

1. Make the garlic butter by melting 1 stick butter with 6 cloves minced garlic in a small non-stick saucepan.
2. Heat on low and let cook for 30 minutes. Keep a close eye on it, so it doesn’t burn. Set aside to cool.
3. Place both sides of the baguette on a large baking sheet with the cut side up.
4. Brush with the garlic butter, then the pesto.
5. Blot the mozzarella cheese slices dry, then place on top of the bread.
6. Slice the Roma tomatoes, and place one slice on top of each piece of toast.
7. Sprinkle with salt and pepper.
8. Bake for 15 minutes at 350 degrees, using convection.
9. When toasts are crispy, and the cheese is melted, drizzle with a little balsamic reduction and serve
10. immediately.