Crostini…doesn’t that sound so fancy? Like you just worked in the kitchen all. day. long. It’s a fancy word for toasted bread with toppings, but that doesn’t sound as exciting as the word crostini now does it? This is a quick and easy recipe and when I made it for my friend a couple of weeks ago, she thought it took me hours to make (I think my secret is out now, though). These tomato, basil, mozzarella crostinis are yummy and quick!
This recipe combines 4 things I love; mozzarella, tomatoes, basil, and bread. Y’all I struggle so much with that last one – the bread. I run an extra ten minutes on the treadmill each morning to make me feel better when I eat it!
Tomato, Basil, Mozzarella Crostinis
- Small french bread loaf
- Roma tomatoes
- Fresh basil
- Dried oregano
- Balsamic vinegar
Preheat the oven to 350 degrees.
Slice the french bread loaf at an angle. Cut as many slices as you will need for your guests or if you’re like me, sometimes you make this when you don’t want to share!
Grab a cookie sheet and line with foil or parchment paper. Spray with non-stick spray. Slice the Roma tomatoes and place on the pan. Sprinkle oregano, salt, and pepper to taste onto the tomatoes. Turn the tomato over and to the same. Place into the oven until they have cooked and roasted about 10-15 minutes.
Grab another cookie sheet and line with foil or parchment paper to catch the mozzarella should it melt over the French bread. I also put a wire rack on the cookie sheet. If you don’t have a wire rack, that’s okay. Place the bread slices on the rack with enough room to breathe and place in the oven. Leave them in there until they get toasty, about five minutes.
While the bread is in the oven, slice the mozzarella into slices that will fit onto the bread. Slice the Roma tomatoes the same way. You can make the mozzarella and tomato slices as thick or thin as you would like, but I like to keep both fairly thin.
Place the mozzarella slices on the bread and put the cookie sheet back into the oven. Add the roasted Roma tomatoes on top of the mozzarella and place back into the oven until the cheese melts, 5-7 minutes.
Let them cool after you take them out of the oven. You don’t want to burn your lips or tongue with hot cheese. It hurts..trust me. I’ve done it on more than one occasion because I was too impatient to wait and let them cool off!
When they have cooled off and you are ready to serve, I add dried oregano onto the plate, chopped or whole fresh basil leaves, and then drizzle balsamic vinaigrette onto the crostinis.
Don’t miss this quick and easy #appetizer from @BackToTheSouth! Tomato, basil, and mozzarella crostinis! #recipe
Voila! Tomato, basil, and mozzarella crostinis!
Enjoy these tomato, basil, mozzarella crostinis!
- 1 Small french bread loaf
- 2-4 Roma tomatoes, sliced
- 1-2 bunches of fresh basil, chopped
- Dried oregano
- Salt and pepper to taste
- Balsamic vinegar for drizzle
- Grab a cookie sheet and line with foil or parchment paper.
- Spray the parchment paper with nonstick spray.
- Slice the Roma tomatoes and place on the cookie sheet.
- Sprinkle the tomato with oregano, salt, and pepper to taste. Turn the tomatoes on the other side and do the same.
- Place the pan in the oven until the tomatoes are roasted, about 10-15 minutes.
- Slice the small french bread loaf into 12 slices. Slice loaf at an angle.
- Grab another cookie sheet and line with foil or parchment paper.
- If available, place a wire rack onto the cookie sheet so that the bottom of the pan can catch the melting mozzarella.
- Place the pan into the oven until the bread slices are toasty, about 5 minutes.
- While the bread is in the oven, cut the mozzarella into slices and place onto the bread slices.
- Put the bread back into the oven with the mozzarella tomatoes on the bread and leave in the oven until the mozzarella melts, about 5-7 minutes.
- Add the fresh chopped basil and more oregano on top of the bread and serve once cooled.
- Drizzle with balsamic vinegar before serving.
- The tomato and mozzarella slices can be sliced as thick or thin as you would like. I like to keep mine fairly thin.
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