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

Method

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