Roasted Red Pepper Pesto Bites

So one weekend afternoon, I wanted to make a snack for the family, but hadn’t planned anything ahead of time.

Challenge accepted.

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!