This appetizer goes very well with a Bourgogne/Burgundy Pinot Noir. Pick up a bottle of Louis Jadot or Louis Latour, usually
prep time25 Min
cook time15 Min
sun dried tomatoes, chopped finely
basil, fresh, chopped finely
crack black pepper
mozzarella cheese, shredded
french bread loaf, baguette
How To Make
Turn the oven to broil.
Cut the baguette into 3/4" or 1" slices. This recipe is enough for 6 slices.
Spray 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.
While the bread is cooking, mix all the ingredients, "except the mozzarella" in a bowl.
Take the bread out of the oven and turn the oven to 425 degrees now.
Spread 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...
Place 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.
Last Step: Don't forget to share!
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