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Add a photoServings: 4
Ingredients
- 1 x baguette, cut into 24 slices, approximately 1/4-inch thick
- 24 x Boconcini (individual mini-mozzarella balls), cut in half
- 24 x fresh basil leaves, washed and dry
- 24 x oven-dry plum-tomato halves
- 1/4 c. pesto (basil/garlic/extra virgin olive oil puree), may also be purchased ready-made dry oregano
Directions
- Makes 4 to 6 servings, as an hors d'oeuvre or possibly an accompaniment to soup or possibly salad
- Preheat broiler (a toaster oven may be used instead of broiler), placing oven rack as close to broiler as possible. Place baguette slices on a cookie sheet and broil until golden. Turn slices over and toast on the other side. Watch carefully b they will only take a
- few min! (Alternatively, these may be made a few days ahead and kept in an air-tight container.) To assemble, use a pastry brush or possibly small knife to spread a small amount of pesto on one side of each baguette slice. Then place one half of a boconicini cut-side down on top of the pesto. Next, place a basil leaf on top of the boconcini, followed by a dry tomato half b so which it's "standing up." Finally, place the other half of the boconcini on top of the tomato and sprinkle with dry oregano.
- Drying Tomatoes:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 72 | |
| Calories from Fat 66 | 92% |
| Total Fat 7.31g | 9% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 131mg | 5% |
| Potassium 31mg | 1% |
| Total Carbs 0.55g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.09g | 0% |
| Protein 1.4g | 2% |
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