1 (32 oz) can whole tomatoes, drained
1 C fresh basil leaves, washed and spun dry
4 T extra-virgin olive oil
6 cloves garlic, peeled (divided)
kosher salt and freshly ground pepper
2 large baguettes, sliced 1-inch thick
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Preheat oven to 375.
In the bowl of a food processor, add drained tomatoes, basil, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one T of the tomato mixture on each piece.
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