Crostini with Mozzarella and Tomato

    (32)
    15 mins

    I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.


    31 people made this

    Ingredients
    Serves: 8 

    • 1 French baguette, cut into diagonal 1.5cm slices
    • 3 tablespoons (45ml) extra virgin olive oil
    • 4 cloves garlic, halved
    • 6 plum tomatoes, seeded and chopped
    • 1 bunch fresh Italian basil, julienned
    • 1 pound (450g) fresh mozzarella cheese, sliced

    Directions
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking tray. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
    2. Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
    3. Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.
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    Reviews and ratings
    Global ratings:
    (32)

    Reviews in English (23)

    by
    56

    I actually heated the olive oil on low heat and then added some crushed garlic to it. I usually do about 1/3 cup of oil to 1 tsp of garlic. However, it can be altered, depending upon how strong of a garlic flavor you want. After I heat the oil for 5-7 min, I turn off the heat and remove the garlic pieces. Then, I brush the oil onto the bread. After that, I follow the recipe.  -  11 Jun 2008  (Review from Allrecipes US | Canada)

    by
    50

    Really good. I, too, added a splash of balsamic, which the tomatoes seemed to be begging for. I put the tomatoes on first, topped it with a slice of fresh mozzarella, then popped it all back in the oven to just melt the cheese. This ensured that the tomatoes didn't fall off--they were held in place by the melted cheese. Oh--and I used sliced grape tomatoes because that's what I had on hand.  -  17 Jun 2007  (Review from Allrecipes US | Canada)

    by
    42

    Really liked this very much; we got the expensive imported "ball" mozzarella cheese that's almost white in color from the italian store. It made all the difference. And used garlic salt in lieu of the garlic clove being rubbed. This got RAVE reviews from everyone in the house and is a great evening snack!  -  10 Apr 2005  (Review from Allrecipes US | Canada)

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