Petitchef
PETITCHEF

Fresh mozzarella and tomato crostini

(5.00/5 - 1 vote)

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

Step 1

Preheat an oven to 350°F.

Step 2

Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer.

Step 3

Brush the tops with oil, and season with salt and pepper. Bake until crisp and golden, 15 to 18 minutes.

Step 4

If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.

Step 5

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.

Step 6

Slice the mozzarella into 1/4-inch-thick pieces or into smaller pieces so they fit on the crostini.

Step 7

To assemble, lay a piece of mozzarella on each crostini and spoon 1 to 2 Tbs of the tomato salad on top.

Step 8

Garnish each with a pinch of the remaining basil. Serve immediately.

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