Fresh mozzarella and tomato crostini

Ingredients

• Extra-virgin olive oil for brushing, plus 1/4 cup
• 1 baguette, cut crosswise into 1/4 inch thick slices
• Salt and coarsely ground pepper, to taste
• 8 vine-ripened tomatoes, about 1 1/2 lb total
• 1/2 cup slivered fresh basil leaves
• 2 Tbs finely minced red onion
• 1/4 tsp minced garlic
• 1 Tbs aged balsamic vinegar
• 1 1/2 lb fresh mozzarella cheese

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Preparation

• Preheat an oven to 350°F.
• Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer.
• Brush the tops with oil, and season with salt and pepper. Bake until crisp and golden, 15 to 18 minutes.
• If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.
  
• Core, seed and dice the tomatoes. In a bowl, stir together the tomatoes, half of the basil, the onion, garlic, vinegar, the 1/4 cup olive oil, salt and pepper.
• Slice the mozzarella into 1/4-inch-thick pieces or into smaller pieces so they fit on the crostini.
• To assemble, lay a piece of mozzarella on each crostini and spoon 1 to 2 Tbs of the tomato salad on top.
• Garnish each with a pinch of the remaining basil. Serve immediately.

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