'Caprese' is being mutilated, verbally, by servers everywhere these days. I assume the chefs they work for know better but don't bother to tell them it means 'in the style of Capri' and is pronounced Ca-pray-say.
These tasty toasts are a really quick simple version of the famous Caprese trio --- tomato, basil, and mozzarella . You can make trays of them hours ahead, and they don't need to be refrigerated.
They're terrific appetizers, or accompaniment to all sorts of soups, salads, and entrees. I was told some years ago that Carrabba's once served this as 'bruschetta'...
Preheat oven to 500 degrees. Cut a baguette or narrow French loaves in thin slices, a bit diagonally. Barely toast one side in the oven or broiler. When toasted, flip them over to cool. Then spread each toast with garlic butter, top with a slice of mozzarella cheese (or provolone), a thin slice ( or half-slice) of a Roma tomato, then slide about 1/2 tsp pesto over each.
Bake 4-5 minutes, until toasty and a bit browned.
See? I told you it was simple!
