Tri-Colored Caprese Salad On Toast With Peach-Balsamic Vinegar

• 1 red vine-ripe tomato
• 1 yellow vine-ripe tomato
• 1 orange vine-ripe tomato
• 1 large ball of fresh mozzarella
• 12 large fresh basil leaves
• 12 splashes peach-balsamic vinegar
• 1 baguette

1. Preheat oven to 400 degrees.
2. Wash tomatoes and basil leaves, and pat dry.
3. Cut each tomato into 4 equal slices.
4. Cut the ball of mozzarella into 12 equal slices.
5. Cut 12 medallion slices off the baguette so that each slice is about 1/2" thick and about 3 inches wide.
6. Toast baguette slices in the hot oven for about 5 minutes or until slightly browned.
7. Top each baguette slice with a slice of tomato, a basil leaf and a slice of mozzarella, in that order so that the mozzarella is on top.
8. Arrange the adorned baguette slices into rows of each color, and drizzle peach-balsamic vinegar on top of each.
9. Serve immediately.

red vine, yellow vine, orange vine, mozzarella, basil, vinegar, baguette

Taken from food52.com/recipes/5175-tri-colored-caprese-salad-on-toast-with-peach-balsamic-vinegar (may not work)