We spent last weekend with my family. Not only did we have a great time, but we also [as usual] had some pretty amazing food. My mom and sister love cooking just as much as I do… so it’s only natural. 🙂 One of the best things we enjoyed was possibly the simplest–but simple doesn’t have to mean boring. Often, simple means fresh, light flavors that are perfectly pared… and are complex in their own way. Well, at least that’s the case with this quick crostini.
This crostini starts with toasted multigrain bread coated with tangy garlic, olive oil, and balsamic vinegar. Then, the bread is topped with sweet basil, creamy mozzarella, and right on top…a juicy, ripe tomato. But the tomato is not just an afterthought–it’s the highlight, its bright sweetness accentuated by the cool cheese and crusty bread.
Can anything really be better in the summertime? I’m not really sure what… and even though these are definitely an elegant appetizer, perfect for a cocktail party or bridal shower… I have a sneaky suspicion that even kids would love them, since they look a bit like a fried egg on toast. Do they not? Who says tomatoes need to be red? 🙂 Whoever you make these for is sure to enjoy them. Tis the season! Tomato season, that is!
Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid. Also visit Recipe for Change to learn more about how to support tomato farmers.
Fresh Tomato and Mozzarella Crostini [from Mom]
click to print
- 1/4 of a French baguette, cut into 1/2 inch slices [approximately 16 slices]
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 large clove garlic, smashed
- 16 small/medium basil leaves
- 2 ounces fresh mozzarella, sliced into 16 pieces
- 8 small, bite-sized tomatoes, cut in half [I used sweet golden tomatoes but any cherry-type tomato will do]
Preheat oven to 400 degrees. Place bread on a cookie sheet then bake for 6-8 minutes until toasted. Remove from oven and cool briefly, about 2 minutes.
In a small bowl, combine olive oil and vinegar.
Then, rub garlic on each slice of bread. Brush on oil and vinegar mixture, then top with a basil leaf, a slice of mozzarella, and a tomato half.
Time: 15 minutes.
Yield: 4 servings.
Notes: Recipe can easily be increased as needed.
14 thoughts on “Fresh Tomato and Mozzarella Crostini”
This looks so good! I think we are going to add this as an item to serve during our Wine and Cheese reception at the plantation! Thank you for a great idea!
Ahh this makes me so excited! Let me know how your guests like it!
So lovey and summery! Nothing says fresh and lite like crusty bread and fresh mozzarella! Would go veeeery nicely with a glass of white wine I think :p
yes, definitely! or my new summer fave- blueberry cider from a local winery 🙂
Crostini are one of my favorite summer foods! You just can’t go wrong with a tomato, basil mozzarella topping!
These are wonderful, Sarah! I love that you used yellow tomatoes. Thanks for helping to spread the word!
thanks cassie! yellow tomatoes are fun 🙂
Those look perfect! I bet I could eat a whole plateful and call it lunch, no problem. 🙂
totally did that last week! 🙂
I totally could make these and have friends over for cocktails and hang out on the deck!
yeah, for sure! that sounds heavenly!