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Mozzarella and Tomato Crostini recipe

Mozzarella and Tomato Crostini recipe

  • Recipes
  • Dish type
  • Starters
  • Starters with cheese

These crostini are a nice alternative to bruschetta and are elegant, yet fantastically simple to prepare. Be sure to make extra of these, as they definitely disappear rather quickly.

40 people made this

IngredientsServes: 8

  • 1 baguette, cut into diagonal 1cm slices
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, halved
  • 6 plum tomatoes, seeded and chopped
  • 1 bunch fresh basil, julienned
  • 450g fresh mozzarella cheese, sliced

MethodPrep:10min ›Cook:3min ›Ready in:13min

  1. Preheat the grill. Brush the slices of bread lightly with olive oil, and place on a baking tray. Toast under the grill for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavour.
  2. Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
  3. Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (23)

by Sarah Pluckebaum

I actually heated the olive oil on low heat and then added some crushed garlic to it. I usually do about 1/3 cup of oil to 1 tsp of garlic. However, it can be altered, depending upon how strong of a garlic flavor you want. After I heat the oil for 5-7 min, I turn off the heat and remove the garlic pieces. Then, I brush the oil onto the bread. After that, I follow the recipe.-11 Jun 2008

by KRICKYR

Really good. I, too, added a splash of balsamic, which the tomatoes seemed to be begging for. I put the tomatoes on first, topped it with a slice of fresh mozzarella, then popped it all back in the oven to just melt the cheese. This ensured that the tomatoes didn't fall off--they were held in place by the melted cheese. Oh--and I used sliced grape tomatoes because that's what I had on hand.-17 Jun 2007

by NIKKI99

Really liked this very much; we got the expensive imported "ball" mozzarella cheese that's almost white in color from the italian store. It made all the difference. And used garlic salt in lieu of the garlic clove being rubbed. This got RAVE reviews from everyone in the house and is a great evening snack!-10 Apr 2005


Watch the video: Tomato Bruschetta with Mozzarella (June 2021).