Caprese Pizza Toast

It's no secret that we love pizza around here.  And these are pizza-ish, so I had to try them out.  :-)  Here's the recipe:

Ingredients

• 1 cup (250 mL) coarsely chopped fresh basil
• 1  garlic clove, minced
• 1/4 cup (50 mL) olive oil
• pinches of salt and pepper
• 1  thick focaccia loaf
• 1 1/2 cups (375 mL) grated mozzarella
• 6  large balls bocconcini
• 5  plum tomatoes

This is an open-faced sandwich version of the famous Italian Caprese salad with sliced tomatoes, bocconcini and fresh basil.

Instructions

• Preheat oven to 400F (200C). Place basil, garlic, oil, salt and pepper in a blender. Whirl to a saucy consistency. Add more oil to make it more saucy, if needed. If making ahead, cover and refrigerate up to 2 days. Cut bread in half horizontally, then cut each half into quarters. Place cut side up on a rimmed baking sheet. Spread half of basil mixture over bread, then evenly sprinkle with mozzarella. Thickly slice bocconcini and tomatoes into rounds, then arrange in overlapping slices on top of bread. Sprinkle with more salt and pepper.
• Bake in centre of preheated oven until cheese starts to melt, 7 to 10 minutes, then turn broiler to high. Broil until cheese begins to turn golden, 5 to 10 minutes. Remove from oven and drizzle with remaining basil mixture. Cut each piece in half diagonally. Best served warm.

First off, the store I went to didn't have a focaccia loaf so I had to settle for regular french bread.  Also, I didn't get the bocconcini balls because I didn't think it was necessary.  (Though it does sound good!)  This still turned out awesome!  I served it with salad and it made for a pretty good dinner, but only do this if you want to eat lightly one night (due to a large lunch or whatever) because it's probably normally best as an appetizer-type food.  Still - very delicious!!!  I will definitely make them again.