BRUSCHETTA ROASTED TOMATO MOZZARELLA APPETIZER

Bruschetta Roasted Tomato Mozzarella Appetizer image

Provided by Nor Mac

Time 25m

Number Of Ingredients 15

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1 pkg fresh mozzarella
1-2 pkg cherry tomatoes
1 container Buitoni pre-made pesto or make your own
3 Tbsp olive oil double for 2 pints tomatoes
3 Tbsp balsamic vinaigrette double for 2 pints tomatoes
1 pinch fresh basil
1 pinch salt and pepper
1 sliced and toasted ciabatta bread, package of panetini toast, or fresh bread baguettes toasted.
OPTIONAL HOMEMADE PESTO
2 c packed basil leaves
1/2 c Parmigiano-reggiano, grated
3/4 c extra virgin olive oil
salt and pepper, to taste
1-2 cloves of garlic, average size about a 1/2 inch wide
1-2 oz pine nuts, optional

Steps:

1. If making homemade pesto: Place basil leaves in food processor. Process until chopped. Add the olive oil, pine nuts, and garlic. pulse all together until smooth. Empty into a bowl. Stir in salt, pepper, and cheese.
2. Preheat oven to 400 degrees. Put tomatoes in a baking pan. Drizzle the olive oil, balsamic vinegar over tomatoes. Salt and pepper and add a little basil. Roast stirring occasionally for 10-20 minutes, or until they look well roasted, and soft. Remove from oven, put aside. Cover with foil to keep warm. Drizzle with a little more Balsamic optional.
3. Slice up some french bread, or Ciabatta bread to make baguettes. Toast slices. Use packaged Panetini Italian toast if desired. I especially like olive oil Ciabatta bread.
4. Place toasted baguettes or Panetini toast on cookie sheet. Spread a teaspoon or so of the pesto on tops of all of the bread. You just want to give it a little flavor. Place a piece of sliced mozzarella on each toast.
5. Put in oven on broil. Keep an eye on them. You just want the mozzarella to melt. Take out of oven place on a serving platter. Top each piece of toast with the roasted tomatoes and serve.