Did you guys ever find yourself with like a ton of leftover bruschetta and no idea what to do with it?
No? Yeah, me neither. Not often anyway. But when I do have some leftover, I usually make this the very next day!
So one of the ways I originally toyed with introducing cheese to my delicious bruschetta was to take baguette slices, toast them in the oven, take them out of the oven, top with bruschetta, top with shredded mozzarella, and then bake or broil until the cheese was melted.
And this was all fine and dandy except that sometimes I found the little tomato-topped toasts hard to eat. They were messy. I’d take a bite and the tomatoes would spill out and ugh who has time for lost tomatoes drowning in balsamic vinegar. Certainly not me.
Then I had this idea to skip the baguette slices altogether and just make little boats – slice it lengthwise, scoop out some of the bread, slather some pesto in there, pile up some bruschetta, and top with melty mozzarella.
After a few minutes under the broiler, this little pizza was so good. Better than anything you get out of your freezer section anyway! The bruschetta still had a vinegary fresh taste, and coupled with that creamy mozzarella, mmmmm. Heaven in a bite.
So IF you happen to have some leftover bruschetta – give this a try. It’s so delicious!
1/2 recipe bruschetta
1/2 baguette, sliced into two equal halves, then each half sliced lengthwise
4 tablespoons basil pesto
1 – 1 1/2 cups shredded mozzarella cheese
1. Preheat broiler on high setting. Line a baking sheet with foil. Scoop a little trench of bread out from each piece of baguette to make little “boats”.
2. Assemble Pizzas: Lay each baguette half on the baking sheet. Spread 1 tablespoon pesto on each boat. Spoon bruschetta into each boat, then top with shredded mozzarella.
3. Broil: Broil for 1-2 minutes, or until cheese has melted and starts to brown. Watch so they don’t burn! Enjoy!