Margherita Triscuit Pizza

Another Triscuit Summer Snackoff Entry

Who doesn’t love pizza! This easy to fix appetizer hits the spot!

Recipe

Makes about 3 dozen appetizers

Triscuits-the original (about 2 1/2 dozen) and newer triangle shape (about 8) to round the outside edges
4 Ounces fresh Asiago cheese or mozzarella in a pinch-sliced thin and cut just big enough to partially cover the triscuit
2 Tablespoons spaghetti or pizza sauce if available (the amount used is minimal and can go without)
1 Tablespoon extra virgin olive oil
Large clove garlic
8-10 Ounces cherry tomatoes
Pinch Italian spices
Pinch Red Pepper flakes
1/3 cup finely grated aged Asiago or Parmesan
Basil Leaves

-Arrange triscuits on a pizza tray in the shape of a pizza. Use triangle shapes on the outside corners to round out.
-Place a small thin slice of cheese on top each triscuit. Place in the oven broiler just long enough to melt and begin to bubble.
-Add a dot of sauce on top of the cheese … a tablespoon goes a long way. Set aside.
-In a skillet with olive oil add the crushed garlic and sauté for a minute. Remove. Have tomatoes cut into quarters. Add to skillet and sauté about a minute or two. Sprinkle with Italian seasonings and red pepper flakes to taste. Remove from heat.
-Spoon small amount of tomatoes carefully on top of each triscuit. Sprinkle each with finely grated cheese.
-Top with cut basil leaves