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Bruschetta/Crostini: Mozzarella & Tomato Crostini

Source of Recipe

Williams Sonoma


List of Ingredients

1/4 cup + more for baking extra virgin olive oil
1 baguette, cut into 1/4" slices
salt and coarse ground black pepper
8 vine ripened tomatoes
1/2 cup slivered fresh basil leaves
2 tablespoons finely minced red onion
1/4 teaspoon minced garlic
1 tablespoon aged balsamic vinegar
1 1/2 pounds fresh mozzarella cheese



Recipe

Preheat an oven to 350ºF. 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. Let cool, then store the crostini in an airtight container at room temperature until ready to use.

Core and seed the tomatoes and slice lengthwise into 1/4-inch-thick slices. In a mixing bowl, combine the tomatoes, half of the basil, the onion, garlic, vinegar, the remaining 1/4 cup olive oil, salt and pepper and mix well. 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. Serves 8.