Recipe
Author
Hy-Vee Seasons Magazine
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Description
They're delicious as is, but for a little extra tang, try using crumbled feta or goat cheese instead of fresh mozzarella. And for the blue cheese lovers, you can't go wrong with gorgonzola.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) loaf Baking Stone Italian bread, sliced diagonally to 1/2-inch-thick slices | ||
| Hy-Vee Select olive oil | ||
| ½ c. quartered red cherry tomatoes | ||
| ½ c. quartered yellow cherry tomatoes | ||
| 1 garlic clove, minced | ||
| 2 oz. fresh mozzarella, cubed | ||
| 3 large fresh basil leaves, thinly sliced | ||
| Hy-Vee salt and cracked Hy-Vee black pepper, to taste |
Directions
- Brush bread slices with olive oil. Cook on a preheated ridged pan on the stove top until toasted or in the oven at 350 degrees on a sheet pan for 5 to 10 minutes, until crisp.
- In a small bowl, combine tomatoes, garlic, mozzarella, basil, salt and pepper. Top toasted bread with tomato mixture.
Nutrition facts
Servings
60 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 5mg
- Sodium: 110mg
- Total Carbohydrates: 10g
- Protein: 3g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Holiday 2013.