Baguette halves topped
with gooey mozzarella cheese, balsamic and garlic infused tomatoes, and
fresh basil. It's a simple but mouthwatering combination of classic Italian
flavors, with a French twist.
tablespoons extra virgin olive oil
teaspoons balsamic vinegar
oz (180g) grated mozzarella cheese
handful of small fresh basil leaves
and freshly ground black pepper
WHISK together the
olive oil, balsamic vinegar and garlic in a small bowl until well combined.
PREHEAT the oven to 200°C/400°F. CUT the baguette in half horizontally,
then cut in half lengthways to make four pieces. PLACE the pieces, cut
side up, on a baking tray. SPRINKLE the cheese in an even layer over each
base. ARRANGE equal amounts of the sliced tomatoes on top. DRIZZLE or
brush the vinegar-oil-garlic mixture over the tomatoes. BAKE for 10 minutes,
then remove from the oven and transfer to a serving plate. SPRINKLE with
a little salt and freshly ground pepper then arrange the fresh basil leaves
evenly on top. SERVE immediately.
Use fresh mozzarella if you can get it, and arrange it in thin slices
on the baguette bases before adding the tomato. If your basil leaves are
on the large side, just roughly chop or tear them first. If you want to
add some more protein then anchovies, prosciutto, diced ham or chunks
of good-quality canned tuna are all tasty options.
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