Stacked Mozzarella Toasts
12 slices white country bread
3 tbsp olive oil
8 oz buffalo mozzarella, cut into 1/4-inch slices
3 ripe tomatoes, cut into 1/4-inch slices
1/2 cup fresh basil leaves
salt and freshly ground pepper
wooden skewers, soaked in water
Preheat oven to 425 degrees. Trim the crusts from the bread and cut each slice into 4 equal squares. Arrange on a baking sheet and brush one side of each piece with olive oil. Bake for 3 minutes, until the squares are lightly golden. Remove from the oven and place the bread squares on a board with the other ingredients. Make 16 stacks, each starting with a square of bread, then a slice of mozzarella, topped with a slice of tomato and a basil leaf. Sprinkle with salt and pepper and, then repeat, ending with the bread. Push a skewer through each stack and place on the baking sheet. Drizzle with the remaining oil and bake for approx. 7-10 minutes on the lowest shelf in the oven until the cheese begins to melt.
Note: I sometimes do this recipe in this order: bread, mozarella, tomato, basil, salt, pepper, then bread again and poke it with a toothpick (instead of doing the layer thing again - makes it a bit easier to eat and will serve 6-8 peaple this way). It's delicious either way!
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