Raphe Reeves


This appetizer goes very well with a Bourgogne/Burgundy Pinot Noir. Pick up a bottle of Louis Jadot or Louis Latour, usually

★★★★★ 2 votes
25 Min
15 Min


8 small
cherrie tomatoes
2 Tbsp
sun dried tomatoes, chopped finely
1 clove
minced garlic
2 Tbsp
balsamic vinegar
1 Tbsp
basil, fresh, chopped finely
1 dash(es)
kosher salt
1 dash(es)
crack black pepper
1 c
mozzarella cheese, shredded
1 small
french bread loaf, baguette


1Turn the oven to broil.
2Cut the baguette into 3/4" or 1" slices. This recipe is enough for 6 slices.
3Spray your cookie your cookie sheet before placing the bread on it. Place bread in the oven on "broil" for no more than 2 mins. Keep an eye on it so as not to burn the bread.
4While the bread is cooking, mix all the ingredients, "except the mozzarella" in a bowl.
5Take the bread out of the oven and turn the oven to 425 degrees now.
6Spread the mixture from the bowl evenly on all 6 pieces. Now take the mozzarella and spread atop the mixture on all 6 pieces. Use less or more cheese, your call...
7Place the bread, on the cookie sheet, back in the 425 oven for 10 mins. Keep an eye on it so as not to burn or cook too done.

About this Recipe

Course/Dish: Other Appetizers
Other Tag: Quick & Easy