Tomato and Cheese Baguette Toast

Tomato and Cheese Baguette Toast

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family. This recipe is part of a series on Essential Summer Picnic Items. To visit the index, click here

I love how the cheese melts and acts like glue, holding these little sandwiches together. Butter, garlic, summer tomatoes, basil and fresh mozzarella; does it get any better than this?

It’s that easy: Slicing the baguette on the diagonal gives you larger slices so that the tomato and cheese fit better. It also makes this more of a sandwich and a little more substantial. Use a serrated knife for the neatest slices.

Tomato and Cheese Baguette Toast

Start to finish:40 minutes
Hands on time: 30 minutes
Makes about 10 mini sandwiches

Ingredients:

  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 baguette, thinly sliced on the diagonal
  • 2 or 3 plum tomatoes, thinly sliced into about 20 slices
  • 12 ounces fresh mozzarella, thinly sliced
  • Salt and freshly ground black pepper
  • 1 bunch fresh basil

Instructions:

  • Preheat oven to 400°F.
  • Heat the butter and garlic in a microwave safe bowl in the microwave in 20 second increments until melted.
  • Slice the bread on the diagonal and thinly slice the tomatoes. If you purchased the mozzarella in a log, cut it in half lengthwise and then into thin slices.
  • Arrange half the bread on a foil lined sheet pan and brush with the butter mixture. Toast in the preheated oven for about 8 to 10 minutes or until lightly browned.
  • Flip the bread over toasted side down and top with 2 tomato slices and a sprinkle of salt and pepper. Add 2 slices of cheese and basil leaf, top with the remaining bread and brush with butter.
  • Bake in the preheated oven until golden brown and toasty, about 8 to 10 minutes. Carefully press down to secure the sandwiches. Cool completely before packing them in foil for transport. They may get a little soggy on the bottom as the tomato is quite juicy. It actually makes them easier to eat.

Make-ahead: Sandwiches can be made up to 3 hours before serving. Keep at room temperature.

Click Here to Print the Recipe for Tomato and Cheese Baguette Toast

 

By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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