Recently, I fully eliminated meat from my diet. I created these delectable quesadillas while looking for inventive and novel dinners.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- 4 slices Italian bread
- 4 slices ripe tomato
- 4 leaves fresh basil
- 4 slices fresh mozzarella cheese
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons balsamic vinegar, divided
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
- Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 160 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
It was bland to us. I used grape tomato, mozzarella, and chopped basil. I might use pesto on it next time or something to up the flavor. Still good but needs that extra umph!
i toasted the bread first and it made the edges too crispy. next time don’t.
Wonderful, fresh basil is key!
Yes, I’ll make it again. I used a baguette size loaf of bread and made it an appetizer to go with our Italian dinner. I did add garlic by scraping a bud over the toasted bread. Since my bread was small I chopped the tomatoes. It was a big hit. Thanks
Very tasty recipe. This was my first time using fresh mozzarella and I thick I sliced it too thick, but no harm done, still great!
What a great blend of flavors. Our market was out of fresh basil, so I used fresh tarragon, and it was delicious. I took suggestions from other reviewers: toasted the bread, doubled the cheese, and added prosciutto. Don’t forget to drizzle the olive oil and balsamic vinegar… that is what transforms this from good to great!
I would give this one 6 stars if I could. It is A #1 for taste!
More please! What a simple, fast from start to finish, delicious snack! I made mine on crostini and nuked it, making it especially speedy, and a chiffonade of basil made it especially pretty. No balsamic vinegar for me, thank you very much. I like my “Caprese-style” with a drizzle of olive oil only.
After seeing Deb C’s picture and review, I thought this would go great with the lasagna we had for dinner tonight. I had 3 slices of garlic bread in the freezer to use up. I proceeded with the recipe using the garlic bread. It was delicious. I really liked the flavor that the little bit of balsamic vinegar added. Since I used the garlic bread, I omitted the olive oil. Served this with ‘Grandma’s Best Ever Sour Cream Lasagna’ and ‘Easy Fried Eggplant’ both from AR.
I sliced up a baguette and toasted it before adding the other ingredients. It came out wonderfully. Simple, tasty, and appealing – how can you beat it?
I absolutely loved this, and so did my guest. I didn’t use the olive oil, and used Italian bread. My family did not like it at all, but they’re weird.
This was pretty good, although a little bland. If I make it again, I’ll broil it for a while to add a bit of taste.
Really good. I toasted the bread with butter and minced garlic first to prevent it from being soggy. After reading other reviews, I opted to layer the cheese first, then basil, then tomatoes. I used a combination of monterey jack and mozzarella for more flavour and I skipped the olive oil and drizzled it with reduced balsamic vinegar. Delicious!
Awesome. I rubbed a raw garlic on a pita then assembled. A definite keeper.
Yummy!
Super yummy — next time, I will toast the bread a bit first after putting some olive oil and balsamic on it, then top it with the tomatoes and mozzarella. The fresh basil leaves which really adds to the flavor profile.
Great way to change up a lunch sandwich!! We loved it!
This was good. However, I think I prefer the tomato, basil, mozzarella, oil & vinegar as a salad with a slice of Italian bread on the side. This way it saves heating the oven as well.
This was good. However, I think I prefer the tomato, basil, mozzarella, oil & vinegar as a salad with a slice of Italian bread on the side. This way it saves heating the oven as well.
These are exceptional. So tasty with fresh tomato out of the garden. We enjoyed them as an appetizer. Can’t wait to have some more!
My family loved this easy to make meal. I was worried the bread would be soggy from the tomato but is wasn’t. I highly recommend for a quick and elegant meal.