(serves 4)

12 slices white country bread (approximately ½ inch thick)
3 tablespoons olive oil
8 ounces of mozzarella cheese, cut into ¼ inch slices
3 plum tomatoes, cut into ¼ inch slices
½ cup fresh basil leaves, plus extra to garnish
Salt and freshly ground black pepper
2 tablespoons fresh flat leaf parsley, chopped (for garnish)

Preheat oven to 425 degrees. Trim the crusts from the bread and cut each slice into four equal squares. Arrange on a baking sheet and brush on one side with half of the olive oil. Bake for 3 to 5 minutes until the squares are a pale golden brown.

Remove from the oven and place the bread squares on a board with the other ingredients.

Make 16 stacks, each starting with a square of bread, then a slice of mozzarella topped with a slice of tomato and a basil leaf. Sprinkle with salt and pepper, then repeat, ending with the bread. Push a skewer through each stack and place on the baking sheet. Drizzle with the remaining olive oil and bake for 10 – 15 minutes until the cheese begins to melt. Garnish with fresh basil leaves and serve scattered with chopped fresh flat leaf parsley.

NOTE: You can also serve the caprese salad skewers fresh, without toasting at the end. Either way, these easy appetizers are delicious.

Credit: 320 Italian Recipes