OPEN-FACED TOMATO MELTS
OPEN-FACED TOMATO MELTS

OPEN-FACED TOMATO MELTS

Yield
24 portions
Portion Size
1 slice
Ingredients: Measure:
Mayonnaise
2 cups
Garlic, finely chopped
1/3 cup
Loaves ciabatta bread, sliced length-wise
2
Garlic aioli
2 cups
1 (#10) can
Shredded mozzarella cheese
12 cups
Shredded Parmesan cheese
3 cups
Basil pesto
1-1/2 cups

Directions

  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 Mia® 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.

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