This is a print preview of "Tramezzini copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati" recipe.

Tramezzini copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
by maria liberati

Tramezzini copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Rating: 4/5
Avg. 4/5 2 votes
  Italy Italian
  Servings: 4


  • 12 slices thinly sliced white bread (with crusts removed)
  • 3 tblsps of extra virgin olive oil
  • ½ lb of fresh mozzarella (sliced)
  • 3 grape or cherry tomatoes (sliced)
  • ½ cup of fresh basil leaves
  • 2 tablespoons of freshly grated parsley to decorate plate


  1. Preheat oven to 400 degrees. Cut off crusts of bread then cut slices in half, then slice in half again till each slice has been cut into 4 small triangles. Place slices of bread on baking sheet and brush with olive oil. Use about one half of quantity of olive oil. Place in oven for about 4-5 minutes until golden brown.
  2. Prepare 16 mini tramezzini. Start with one small triangle of bread, then a slice of mozzarella, then top with tomato slice and then 1 basil leaf, top with a mini triangle and repeat with cheese, basil tomato and then top with one mini triangle. Place small shihskebab stick or cocktail stick through tramezzini to hold it together. Place al tramezzini on baking sheet. Drizzle rest of olive oil on top. Place in oven for 10-15 minutes until cheese is beginning to melt. Garnish with a basil leaf on top and dust plate with grated parsley.
  3. For crostini, use an individual triangle of hte bread, toast it drizzle with olive oil and top with shredded lettuce shredded mozzarella, fresh toamtoes chopped wiht garlic, albacore tuna flaked with leeks and drizzled wiht olive oil, sauteed mushrooms and any other cheese or vegetable you have on hand.