Saturday, March 6, 2010

Baked Mozzarella and Tomato Antipasti

This little appetizer was gobbled up almost immediately - it was so simple and delicious! Add that to an almost nonexistent prep time, and I will definitely be adding this to my list of tried-and-true apps.

The pasta sauce plays a large part in the taste of this, so use a homemade one or a good quality store bought. Fresh mozzarella is a must, as well as fresh basil. If you don't have time to make the Parmesan baguette, crackers would do, but it's really worth the effort to toast some little crostini :) This dish is so simple to throw together, I wouldn't recommend making it in advance. I prepped it a few hours before I baked it and the sauce settled a little and left the top kind of watery.

I didn't change anything else from the original recipe so I will link you below. Just keep an eye on the baking time - you may need to leave it in the oven a bit longer than directed to melt the cheese more. Or even turn the broiler on (if you have it in a direct heat-safe dish) at the end for a few minutes. Enjoy!

Baked Mozzarella and Tomato Basil Antipasti

1 comment:

Sook said...

Mmmm these look so appetizing!