Tri-Colored Caprese Salad on Toast with Peach-Balsamic Vinegar

Directions

1. Preheat oven to 400 degrees.
2. Wash tomatoes and basil leaves, and pat dry.
3. Cut each tomato into 4 equal slices.
4. Cut the ball of mozzarella into 12 equal slices.
5. Cut 12 medallion slices off the baguette so that each slice is about 1/2" thick and about 3 inches wide.
6. Toast baguette slices in the hot oven for about 5 minutes or until slightly browned.
7. 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.
8. Arrange the adorned baguette slices into rows of each color, and drizzle peach-balsamic vinegar on top of each.
9. Serve immediately.