These mini cooked versions of the summer classic are rich in flavour and vibrant in colour. Look for bocconcini, buffalo mozzarella or fresh mozzarella cheese in sealed bags or tubs of water at deli counters.
- Prep time 15 minutes
- Total time 45 minutes
Ingredients
Method
In bowl, toss together tomatoes, oil, salt, pepper and dried basil. Spread in single layer on parchment paper–lined baking sheet; bake in 400 F (200 C) oven, stirring once, until tomatoes are shrivelled, about 30 minutes. (Makeahead: Let cool; refrigerate in airtight container for up to 24 hours. Let stand at room temperature for about 20 minutes before continuing with recipe.)
Arrange focaccia on separate baking sheet; broil, turning once, until golden, about 2 minutes. (Make-ahead: Let cool; store in airtight container for up to 24 hours.)
Cut bocconcini cheese into 24 thin slices; pat dry. Top each focaccia slice with 1/2 tsp of the pesto and 1 slice of the cheese. Spoon tomato mixture over top. Bake in 425 F (220 C) oven until cheese is slightly melted, about 6 minutes. Sprinkle with fresh basil; serve warm.
Makes 24 pieces.
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 132 mg
- Protein 2 g
- Calories 53.0
- Total fat 3 g
- Potassium 40 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 3.0
- Folate 4.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 3.0
