Pesto, Tomato & Mozzarella Focaccia
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
basil pesto
prepared |
*
|
| 1 | each |
focaccia
prepared, about 8 ounces |
* |
| 1 | each |
tomatoes
thinly sliced |
|
| 2 | ounces |
mozzarella cheese
thinly sliced, preferably fresh |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
basil pesto
prepared |
*
|
| 1 | each |
focaccia
prepared, about 8 ounces |
* |
| 1 | each |
tomatoes
thinly sliced |
|
| 57.8 | ml/g |
mozzarella cheese
thinly sliced, preferably fresh |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Spread pesto over focaccia.
Arrange tomato slices over pesto.
Top with cheese slices.
Sprinkle lightly with salt and pepper.
Place on baking sheet.
Bake at 400℉ (200℃). until cheese melts and bread is hot, 6 to 10 minutes.
Serve hot.
