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 them 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.
Voila! Tomato, basil, and mozzarella crostinis!