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Crispy tomato and mozzarella pockets

updated

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Ingredients for 2 servings:

  • 2 slices of toast (sandwich pockets, pita pockets, or ciabatta)
  • 1 m.-sized tomato(s)
  • ½ ball of mozzarella
  • 1 tbsp pesto, green
  • 1 tbsp tomato ketchup
  • salt and pepper
  • possibly basil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

with pesto verde

Preheat the oven to 250°C. Slice the tomatoes and mozzarella. Open the pockets, spread the top with pesto and the bottom with ketchup. Place the tomatoes on the ketchup side, then add the mozzarella. Season with salt and pepper, and add basil if desired. Fold the pockets shut and secure with a toothpick if necessary. Bake in the preheated oven for about 5 minutes until crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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