- 8 oz. Galbani® Fresh Mozzarella Perline
- 1/2 baguette
- olive oil
- 1/4 tsp. artichoke tapenade
- package of pre sliced prosciutto
- 1/2 red pepper, diced
- Cut baguette in slices, brush both sides with olive oil and broil on both sides until golden brown.
- Once the baguettes have cooled, spread 1/4 teaspoon of tapenade, layer with prosciutto and ciliegine.
- Broil in a hot oven for 1 minute until the cheese softens
- Garnish with diced red peppers and basil.