Mozzarella & Tomato Crostini

By jacarroll4

Ingredients

• 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

Preparation

Step 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.

Bake until crisp and golden, 15 to 18 minutes.

If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.

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.

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 tablespoons of the tomato salad on top. Garnish each with a pinch of the remaining basil. Serve immediately.