Mozzarella, Tomato and Basil on Italian Bread
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
|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|
- 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.
60 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 5mg
- Sodium: 110mg
- Total Carbohydrates: 10g
- Protein: 3g
Vitamin A 2%
Vitamin C 4%
Hy-Vee Seasons Holiday 2013.