Be careful not to overheat the crostini. The cheese and tomatoes should be just warmed through and softened, but not melted or falling apart. It's perfect if you have slightly under-ripe tomatoes.
  • 1 baguette , sliced 1/2 inch thick, about 30 to 36 slices
  • 1/4 cup extra-virgin olive oil
  • Salt
  • 5 Roma tomatoes , sliced
  • Freshly ground black pepper
  • 1 1/4 pounds fresh mozzarella cheese , sliced
  • 1 bunch fresh basil leaves
  • Directions
    Preheat the oven to 450°.

    Arrange the baguette slices on a baking sheet, brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

    Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve. Makes 4 to 6 servings.


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