Wednesday, August 29, 2007

Tomato Basil & Mozzarella Crostini

Recent addition to our tried and trues thanks to EAT magazine. So good.........

1 8 oz. loaf French bread
2-3 Tbsp. olive oil
ground black pepper
4 oz. fresh mozarella, thinly sliced
24 red and or yellow cherry tomatoes, halved
snipped or shredded fresh basil
olive oil
fresh basil leaves

Preheat oven to 425. For crostini, cut French bread into 1/2 inch thick slices. Lightly brush both sides of each bread slice with oil. Sprinkle with pepper. Place on an ungreased baking sheet. Bake for 5-7 mins or until crisp and light brown, turning once.Top crostini with mozarella slices, tomato halves, and basil. Drizzle with additional oil, sprinkle with salt and additional pepper. If desired, garnish with additional basil leaves. Makes 16 servings.


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