Crostini Caprese

16 slices French bread, cut 1/4 inch thick
1/4 cup prepared basil pesto
2 plum tomatoes, thinly sliced
1/2 block (4 ounces) mozzarella cheese
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1/4 cup snipped fresh basil leaves

Preheat oven to 350°F. Place bread slices on Large Round Stone. Lightly spray with olive oil using Kitchen Spritzer; bake 10-12 minutes or until lightly browned. Remove from oven.

Spread pesto evenly over toasted bread slices. Top each bread slice with one tomato slice. Slice mozzarella cheese into 16 slices (about 1/4 inch thick) using Stainless Cheese Knife; place over tomato slices. Bake 6-8 minutes or until edges of bread are light golden brown and cheese begins to melt; remove from oven. Immediately sprinkle Parmesan cheese and basil over crostini; serve warm.

Yield: 16 crostini