June 25, 2013

In the Kitchen: Mozzarella Tomato Crostini

In the summer, there is almost nothing more enjoyable than a ripe tomato. I can eat them almost anyway, sliced with salt and pepper is one of my favorites. But, it is nice to highlight there sweetness by mixing them with other fresh ingredients. Crostini is my go to summer appetizer. Easy to assemble and always a crowd pleaser, I look forward to making it all summer long. Plus, it is particularly good when pair with a glass of white wine. 

Mozzarella Tomato Crostini 

1 pint cherry tomatoes, halved
1 sprig fresh basil, julienned 
1 ball fresh mozzarella, sliced 
1/2 baguette 
2 cloves garlic, cut in half   
2 tablespoons olive oil 
salt and pepper 

Preheat oven to highest temperature. Slice half of a baguette on a diagonal so that pieces are about a half inch thick. Brush both sides of bread with a little olive oil and then place in on baking sheet in the oven until toasted (flipping after about two minutes).

While bread is in the oven, combine cherry tomatoes, basil, 1 tablespoon olive oil, and salt and pepper. Once bread is toasted, remove from oven and rub with cut garlic until fragrant. To assemble crostini, place one slice of mozzarella on toast and top with cherry tomatoes. Serve while still slightly warm and with a glass of chilled white wine.      

1 comment:

  1. Marscapone is really good this way as well. Also, balsamic is a nice addition.



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