all
baking/pastry
bar food/snacks
bbq
breakfast
canapes
cheese
desserts
dinner
dressings/sauces
enigma c3
lunch
mini cakes & afternoon tea
nc
party bites
pasta
raw
salads
sides
soups
tapas bar
TOMATO MOZZARELLA CROSTINI
Prep/Cooking Time: 15-30 Minutes
Printable Version
Ingredients
- Ripe plum tomato
- Fresh Mozzarella
- Basil
- Baguette or Ciabatta
- Olive oil
- Salt
- Pepper
Instructions
- Wash the tomato and remove the core
- Remove the mozzarella from the liquid and leave to dry on paper
- Pick the basil and wash if needed
- Cut the bread into thin slices no more than 4mm thick
- Place the bread onto a baking tray and drizzle with olive oil
- Season and place the bread into a low oven to dry
- Once the bread is crispy and has begun to turn brown at the edges remove from the heat
- Leave to cool and store in an air tight container till needed
- Cut the tomato in half and then slice into thin pieces
- Cut the mozzarella in the same way and keep both in the fridge till needed
- Shred the basil and reserve till needed
To serve
- Place the crostini on the serving tray
- Add to it 2 slices of each of the tomato and mozzarella
- Top with a little of the shredded basil
- Drizzle with the olive oil
- Season the tops with Malden salt and black pepper
