When tomatoes are fresh and the weather is hot, this slight twist on a old favorite hits the spot. You just can't beat the peach-balsamic, and the presentation is as impressive as it is simple. —belevy
red vine-ripe tomato
yellow vine-ripe tomato
orange vine-ripe tomato
large ball of fresh mozzarella
large fresh basil leaves
In This Recipe
Preheat oven to 400 degrees.
Wash tomatoes and basil leaves, and pat dry.
Cut each tomato into 4 equal slices.
Cut the ball of mozzarella into 12 equal slices.
Cut 12 medallion slices off the baguette so that each slice is about 1/2" thick and about 3 inches wide.
Toast baguette slices in the hot oven for about 5 minutes or until slightly browned.
Top each baguette slice with a slice of tomato, a basil leaf and a slice of mozzarella, in that order so that the mozzarella is on top.
Arrange the adorned baguette slices into rows of each color, and drizzle peach-balsamic vinegar on top of each.