OPEN-FACED TOMATO MELTS

Angela Mia


Yield: 24 portions
Portion Size: 1 slice each

Ingredients:SKU:Measure:
Garlic Aioli
Mayonnaise 2 cups
Garlic, finely chopped 1/3 cup
Final Assembly
Loaves ciabatta bread, sliced length-wise 2
Garlic aioli 2 cups
Angela Miaź Tomato Strips, drained27000 38720 1 (#10) can
Shredded mozzarella cheese 12 cups
Shredded Parmesan cheese 3 cups
Basil pesto 1-1/2 cups

Preparation:

  1. Make GARLIC AIOLI: In a medium bowl, mix together mayonnaise and garlic until well combined.
  2. To Make ONE PORTION: Preheat oven to 350°F.
  3. Lightly toast ciabatta bread and spread both sides with garlic aioli.
  4. Layer on Angela Miaź Tomato Strips, mozzarella and parmesan.
  5. Bake for 10 minutes or until cheese is melted and bubbly.
  6. Cut into 24 even portions.
  7. Drizzle each slice with 1 tablespoon basil pesto and serve hot.
  8. CHEF'S NOTES: Easy & quick to create. Like paninis and pizzas, easy BOH build.
© ConAgra Foodservice. All Rights Reserved.