Scale

8oz package of Belgioioso mini pearl mozzarella, (or if using larger mozzarella balls, cut in half)

2 cups of cherry tomatoes, cut in half

5–7 fresh basil leaves, rolled and cut into slices

Balsamic glaze

1 Baguette, sliced

1 tbsp olive oil

Dressing:

1 tsp garlic, finely minced

1 tsp small yellow or orange bell pepper, finely minced

1 tsp jalapeño or (Anaheim chili for less heat) remove seeds and finely minced

1 tsp sun dried tomato, finely minced

1 tsp shallot. finely minced

1 tsp Salt

1/4– 1/2 tsp Pepper

1/2 tsp of dried oregano

1 tsp of dried basil

Approximately 3/4 cup of olive oil, enough to fill and 6 oz jar.

Chop all 5 veggies very small. In a 6 oz jar add veggies, seasonings, and olive oil. Put the lid on it and give it a good shake.

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Slice baguette, laying them out of a cookie sheet.
Using a pastry brush, lightly brush the tops of each one with olive oil.
Let it sit till you’re ready to serve.
In the meantime, in a medium sized bowl add Belgioioso mozzarella and cut tomatoes. Shake olive oil dressing just before you use it, pour it over the cheese and tomato mix, you may not need to use it all.
Add fresh basil and stir it together.
Drizzle the top with balsamic glaze.
Set oven to broil, put cookie sheet with baguette in the oven for 2 minutes or less.
Add Caprese salad to a decorative bowl and drizzle with balsamic glaze.

Serve this delicious Italian dish with your toasted baguette. It can be a lovely appetizer, side dish or salad.