Fresh mozzarella and tomato crostini

4 servings
25 min
20 min
Very Easy


Number of serving: 4
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


  • 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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