Sun-Dried Tomato Caprese with Smoked Mozzarella
Tip: You can prepare this up to 2 days before. Bring the tomato mixture back to room temperature before serving. Store the toasted baguette rounds in a sealed plastic container.
Ingredients: 4 ozs. sun-dried tomatoes, packed in oil – $2.49 2 cloves garlic, minced – stock 1 Teaspoon dried basil – stock ½ Teaspoon dried oregano – stock 1 Teaspoon Balsamic vinegar – stock 2 Teaspoons of the sun-dried tomato oil – included above sea salt and pepper, to taste – stock ½ lb. smoked mozzarella, sliced – $3.84 1 thin French baguette, sliced into ½” thick rounds – $2.29 olive oil – stock garlic powder – stock Grand Total Assuming a Well-Stocked Pantry: $8.62 Total Per Serving: $0.86 Directions: 1. Preheat the oven to 400 degrees. Place the baguette slices on an un-greased cookie sheet. Brush the tops lightly with olive oil and sprinkle with a bit of garlic powder. 2. Bake the bread for 10 minutes until crisp and the edges are golden. Cool on a wire rack. 3. Meanwhile, coarsely chop the sun-dried tomatoes. Add the herbs, garlic, vinegar, oil form the sun-dried tomatoes, salt, and pepper. Combine well. 4. Assemble the “brushetta”: Place a slice of the cheese on each toasted round. Top with the Sun-dried Tomato Caprese. Serve at room temperature.