OPEN-FACED TOMATO MELTS

Angela Mia

Yield: 24 portions
Portion Size: 1 slice
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Ingredients:SKU:Measure:
Garlic Aioli
Mayonnaise 2 cups
Garlic, finely chopped 1/3 cup
Final Assembly
Loaves ciabatta bread, sliced length-wise 2
Garlic aioli 2 cups
Angela MiaŽ Tomato Strips, drained27000 38720 1 (#10) can
Shredded mozzarella cheese 12 cups
Shredded Parmesan cheese 3 cups
Basil pesto 1-1/2 cups

Preparation:

  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 MiaŽ 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.
Print Recipe

Nutrition Facts
Serving Size 1 slice each
Servings Per Recipe 24 portions
Amount per Serving
Calories
415
% Daily Value*
Total fat
52%
34 g
Saturated fat
55%
11 g
Cholesterol
18%
53 MG
Sodium
41%
991 MG
Carbohydrate
3%
8 g
Dietary fiber
9%
2 g
Sugars
0%
3 g
Protein
40%
20 g
Vitamin A
18%
• Vitamin C
6%
Calcium
62%
• Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet