Crostini con Pure' di Carciofi, Mozzarella e Pomodorini

By LeeBoruchow

Crostini with artichoke puree, mozzarella and cherry tomatoes, and drizzled with herb oil.

Ingredients

• 12 cherry tomatoes, halved
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 24 thin slices baguette (about 1/4-inch-thick)
• 1 cup artichoke paste (available in specialty food shops)
• 1 pound fresh buffalo's milk Mozzarella, thinly sliced
• 1/4 cup basil leaves
• 1/4 cup snipped chives
• 1/4 cup oregano leaves
• 1/4 cup mint leaves
• 1 garlic clove, peeled
• 1/4 cup extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

Preheat an oven to 450°. Arrange the cherry tomato halves, cut side up, in a single layer on an 11- x 17-inch baking sheet. Season with 1/4 teaspoon of the salt and ¼ teaspoon of the pepper. Bake in the preheated oven for 15 minutes, or until just soft and slightly wrinkled. Remove from the oven.

Arrange the baguette slices in a single layer on an 11- x 17-inch baking sheet and top with the artichoke paste. Arrange a slice of Mozzarella on top of each slice of baguette. Top each with 1 roasted cherry tomato half, cut side down.

Bake in the preheated oven for 5 minutes, or until the Mozzarella melts and the baguette becomes golden.

Meanwhile, blend the basil, chives, oregano, mint, garlic, the remaining ½ teaspoon of salt, the remaining ¼ teaspoon of pepper, and the olive oil until nearly smooth in a blender.

Pour the herbed olive oil over the hot crostini and serve immediately.