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{Recipe}Tomato, Basil, Mozzarella Crostinis

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

 

Ingredients: 

  • 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!

French Bread Crostini

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.

Roasted Roma Tomatoes

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.

Tomato basil mozzarella crostinis

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!

Tomato, Basil, Mozzarella Crostini

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.

[ctt template=”4″ link=”gb837″ via=”no” ]Don’t miss this quick and easy #appetizer from @BackToTheSouth! Tomato, basil, and mozzarella crostinis!  #recipe[/ctt]

Voila!  Tomato, basil, and mozzarella crostinis!

Appetizers

Enjoy these tomato, basil, mozzarella crostinis!

 

Tomato, Basil, and Mozzarella Crostini
Serves 4
A quick and easy appetizer
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 Small french bread loaf
  2. 2-4 Roma tomatoes, sliced
  3. 1-2 bunches of fresh basil, chopped
  4. Dried oregano
  5. Salt and pepper to taste
  6. Balsamic vinegar for drizzle
Instructions
  1. Grab a cookie sheet and line with foil or parchment paper.
  2. Spray the parchment paper with nonstick spray.
  3. Slice the Roma tomatoes and place on the cookie sheet.
  4. Sprinkle the tomato with oregano, salt, and pepper to taste. Turn the tomatoes on the other side and do the same.
  5. Place the pan in the oven until the tomatoes are roasted, about 10-15 minutes.
  6. Slice the small french bread loaf into 12 slices. Slice loaf at an angle.
  7. Grab another cookie sheet and line with foil or parchment paper.
  8. If available, place a wire rack onto the cookie sheet so that the bottom of the pan can catch the melting mozzarella.
  9. Place the pan into the oven until the bread slices are toasty, about 5 minutes.
  10. While the bread is in the oven, cut the mozzarella into slices and place onto the bread slices.
  11. 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.
  12. Add the fresh chopped basil and more oregano on top of the bread and serve once cooled.
  13. Drizzle with balsamic vinegar before serving.
Notes
  1. 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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Comments

  1. I’m always looking for easy apps when friends are coming over and these are perfect – especially with my basil in the garden. I’ll be saving this one – they look delicious. Thanks!

    Reply

    • Thanks, Yolanda! Oh, how I love fresh basil. Hoping to have my herb garden ready next year!

      Reply

  5. OMG! Tomato basil and mozzarella is my very favorite flavor combo – this looks AMAZING!!! Sharing!

    Reply

    • Hahahaha, I know right Jess? I try not to look at food posts before eating, but I’ve learned it doesn’t matter when I look at them! 🙂

      Reply

  15. The ideal summer appetizer! I would definitely serve this at my next party along with eating before making it to the table. ; )

    Reply

    • Me too, Silvija, but I don’t think all that bread would work out too well with my clothes! Hahahaha. Enjoy your picnic!

      Reply

  22. Anything with mozzarella and tomato is automatically my favorite! These look absolutely beautiful. Can’t wait to have a party so I can make them as an appetizer 🙂

    Reply

    • Definitely agree with you on that, Nicole. I slice or shred and just it eat it plain! 🙂

      Reply

  24. Hi Lynn – just popping in for a visit and I noticed this recipe. I’m thinking my family would LOVE this so I might give it a try this weekend. Thanks for sharing at the #HomeMattersParty and for stopping by my blog for a visit. See you next week at the party! Nina @ Vintage Mama’s Cottage

    Reply

    • Thanks for dropping by, Nina! Great-let me know how you like it when you give it a try! 🙂

      Reply

  28. Lynn! I definitely did not need to see this recipe! I could seriously eat that entire thing by myself. I can’t wait to make it. And I probably won’t share. Is that ok??

    Reply

  30. Yum, your crostinis sound so delicious and perfect for a summer party appetizer. I love fresh tomato, basil, mozzarella and of course, the bread! 🙂 #HomeMattersParty

    Reply

    • Yes, Agness. I would think they would work with any tomato, although probably not green ones.

      Reply

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