three 4 oz balls fresh mozzarella, thinly sliced (16 slices total)
16 medium fresh basil leaves
sea salt
olive oil
PESTO BUTTER-
1/2 c unsalted butter, at room temperature
2 T pesto spread (available in Italian groceries or large supermarkets)
1 T chopped fresh parsley
Instructions
Using a round cookie cutter or the rim of a glass, cut a 2 inch circle out of each bread slice. Spread one side of cutout with Pesto Butter, top with 1 mozzarella slice and 1 tomato slice. Finally add 1 basil leaf and a few crystals of sea salt. Drizzle lightly with the olive oil. Tea sandwiches may be assembled 1 hour in advance and placed in the fridge. Allow sandwiches to come to room temperature (about 15 minutes) before serving.
PESTO BUTTER- In a small container, blend ingredients together using a spatula or fork. Cover and refrigerate up to 1 week.
Originally Submitted
11/4/2012
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