So one weekend afternoon, I wanted to make a snack for the family, but hadn’t planned anything ahead of time.
Looking through the refrigerator and cabinets, I found:
- A frozen half loaf of French bread (not baguette)
- A partial block of mozzarella
- An opened jar of roasted red peppers
- An opened jar of pesto sauce
I felt an appetizer coming on!
I preheated the oven to 325° and sliced the now thawed French bread into pieces between 1/4 inch and 1/2 inch thick. I arranged these onto a baking sheet (the amount I used just covered your basic 15″ sheet). I kept an eye on these to toast them oh so slightly, then flipped them to toast the other side – maybe 5 minutes per side.
When the bread is toasted, it’s time to layer:
On each bread slice, place an approximately 1 x 2 inch piece of roasted pepper, followed by a slice of mozzarella, then about a teaspoon of pesto.
Let’s get melting!
I believe the first time I made these (because I make them ALL THE TIME now), I used the broiler. But you could also “nuke” them.
So now, it’s decision time for you. Broiler or microwave? Here’s my take: if you don’t mind the “singe” and watching it like a hawk, go for the broiler. Sometimes I don’t want to worry about burning it, so I use the microwave. If you are planning on broiling, you can layer your appetizers right on the baking tray. If you are microwaving, find the biggest microwave-safe dish you have (ovals work well) and layer on that.
If broiling: Set the rack on second-highest position, and keep on constant eye on the tray until cheese is melted.
If microwaving: Cook on high one minute at a time, turning as needed until cheese is melted.
My family devours these, and they are so ridiculously easy!
Roasted Red Pepper Pesto Bites
Makes approximately 2 15″ baking trays full
- Loaf of French or small-diameter Italian bread (not baguette)
- Block of mozzarella
- Small jar of roasted red peppers
- Small jar of pesto sauce (or home made)
Preheat oven to 325°.
Slice bread into 1/2 to 1/4 inch pieces.
Arrange slices on baking sheets and toast slightly – 5 minutes per side.
When toasted, layer appetizers:
Toast…1 x 2 inch piece of roasted pepper…Slice of mozzarella…1 teaspoon of pesto.
If broiling, layer right on baking pans.
If microwaving, choose a large microwave-safe dish. Ovals work well.
To broil: Broil in second-highest rack position, keeping an eye on the pans until cheese is melted.
To microwave: Cook on high, 1 minute at a time, turning as necessary until cheese is melted.
Let cool slightly, and serve.