Toasted Caprese Bites

 By now most of you know I get on a kick of some ingredients and rework them in a couple different ways over the period of a week---both to not waste an opportunity to discover something new and not to waste ingredients (and money). I think it works out pretty great for both of us.  D and were desperate for a snack but didn't have a whole lot in the house ready to eat. Luckily for him I think great on the spot in the kitchen. I made these toasted caprese bites (flavors I am consistently drawn to and craving) and they were the perfect, fresh afternoon snack. They'd do double duty as a light lunch with a side salad, or a starter for a dinner party. Assemble a bunch and toast them up and have them ready to go for snacks and sips with friends...the possibilities for these babies are endless...and require very little skill, time or patience.

Toasted Caprese Bites
(I only had about 1/4 of a baguette leftover, so adjust accordingly)

• french or Italian baguette, sliced into 1/2 inch slices
• on the vine tomatoes, sliced to 1/8-1/4 inch slices (no one's judging your knife skills and they get covered in cheese)
• fresh basil (one leaf per slice of baguette)
• fresh mozzarella cheese, sliced thin
• extra virgin olive oil
• salt & pepper 
• balsamic vinegar

First preheat your oven to 350 degrees. Then slice your bread and arrange them on a baking sheet and lightly drizzle with olive oil. Slice your tomatoes and place a slice on each piece of bread. Add a basil leaf on top of each slice of tomato. Slice your cheese and add a piece (fit it to size) on top of the basil leaf. Sprinkle with salt and pepper. On a center rack, bake for 3-4 minutes until cheese starts to melt. Then turn your oven to broil for another 3-4 minutes, keeping a close eye that your toast and cheese doesn't burn. When the cheese looks shiny and melted take them out of the oven, arrange them on a dish and lightly drizzle with balsamic vinegar.  YUM!