Mini-Caprese Sandwiches

• 1 loaf Rosemary Focaccia Bread
• 5 whole Plum Tomatoes, Ripe
• 1 pound Fresh Mozzarella, Sliced And Quartered
• 2 bunches Fresh Basil Leaves
• 1 jar (about 7 Oz. Jar) Pesto Or Homemade
• Toothpicks, To Secure Sandwiches

1. To start, I made one loaf of focaccia but I used a rectangular stone instead of a round one.
2. You can use store-bought as well.
3. Slice the bread into strips about 2 inches wide.
4. Cut these into 2-inch squares.
5. Slice each square open as if to fillet the square.
6. Layer the inside of the bread with a bit of pesto sauce, a slice of fresh plum tomato , a slice of fresh mozzarella, and a fresh basil leaf.
7. Secure each sandwich with a toothpick.
8. Serve on a platter and use a few fresh basil leaves for garnish.

rosemary, tomatoes, mozzarella, basil, toothpicks

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mini-caprese-sandwiches/ (may not work)