Fresh mozzarella and tomato crostini

Name: Fresh mozzarella and tomato crostini
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: En
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

Appetizer

Very Easy

45 min

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

Preparation

Preparation25 min

Cook time20 min

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.