This version of Caprese Salad uses rounds of mozzarella that have been baked until they're brown and crispy, like the cheese at the edges of a pan of lasagna. I've also used a parsley & garlic oil (chopped parsley and garlic in olive oil with salt, see recipe here) instead of basil. But you could absolutely go with pesto or some fresh basil leaves instead. This recipe serves two as an appetizer but you can double or triple it for more. Just always make sure that the shredded mozzarella is spaced out enough on the baking sheets.