Fresh Mozzarella and Tomato Crostini

Fresh Mozzarella and Tomato Crostini

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Fresh Mozzarella and Tomato Crostini

Easy to make, crostini are an excellent way to showcase fresh seasonal ingredients. This simple combination of ripe tomatoes, basil and mozzarella cheese makes a perfect beginning to an alfresco meal.

Recipe courtesy of


  • 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 pounds total
  • 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


  • 1 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.
  • 2 Bake until crisp and golden, 15 to 18 minutes.
  • 3 If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.
  • 4 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.
  • 5 Slice the mozzarella into 1/4-inch-thick pieces or into smaller pieces so they fit on the crostini.
  • 6 To assemble, lay a piece of mozzarella on each crostini and spoon 1 to 2 tablespoons of the tomato salad on top. Garnish each with a pinch of the remaining basil. Serve immediately.



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