I don’t think you will ever order this at a restaurant again, after you try my take on this popular appetizer. I like to serve this with the toasted sliced baguette on the side and let my guests scoop the cheese onto the bread. This allows for them to put as much or as little as they want. Not to mention it eliminates the bread from getting soggy.
1 – 10 oz. log of fresh mozzarella cheese or more drained
1/2 cup of diced fresh tomatoes
1/4 cup of pesto (jarred or packaged)
1 baguette, thinly sliced and toasted
Cut fresh mozzarella log into 5 pieces and place into a decorative baking dish. 5″ x 5″ size or bigger and 2 inches deep. Bake in preheated oven at 375 degrees for 20 minutes. At the same time, slice baguette into thin slices on a diagonal. Place on cookie sheet and place in oven for 7-10 minutes until crispy and a light golden brown. Remove baking dish with cheese and carefully drain off any liquid from container. Fresh mozzarella has a tendency to retain its liquid during the cooking process. In a small bowl combine tomatoes and pesto. Pour tomatoes and pesto over cheese and place back in oven for a few minutes to make sure cheese will be nice and gooey for serving. Remove cheese and place onto a serving dish. Surround dish with toasted sliced baguette, and serve immediately
TryVeneto Pinot Grigio, Masi Modello Delle Venezie (Italy), Allegrini Palazzo Della Torre Veronese (Italy) or Peroni Nastro Azzurro® Birra.