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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Fresh Mozzarella and Tomato Crostini

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-13

Fresh Mozzarella and Tomato Crostini Empty Fresh Mozzarella and Tomato Crostini

Post by Lobo Fri Jan 29, 2016 10:36 am

Fresh Mozzarella and Tomato Crostini Img71l
Fresh Mozzarella and Tomato Crostini
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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 8
Easy to make, crostini are an excellent way to showcase fresh seasonal ingredients. This simple combination of ripe tomatoes, basil and mozzarella cheese makes a perfect beginning to an alfresco meal.






  • 320

Ingredients:


  • Extra-virgin olive oil for brushing, plus 1/4 cup
  • 1 baguette, cut crosswise into 1/4-inch-thick
      slices
  • Salt and coarsely ground pepper, to taste
  • 8 vine-ripened tomatoes, about 1 1/2 lb. total
  • 1/2 cup slivered fresh basil leaves
  • 2 Tbs. finely minced red onion
  • 1/4 tsp. minced garlic
  • 1 Tbs. aged balsamic vinegar
  • 1 1/2 lb. fresh mozzarella cheese

Fresh Mozzarella and Tomato Crostini Wine-pairing-icon-red

Wine Pairing

This pairs well with crisp, medium-bodied rosé wines like the Domaine du Dragon Grande Cuvée, Côtes de Provence Rosé from our Wine Club.

Directions:

Preheat an oven to 350°F.

Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer. Brush the tops with oil, and season with salt and pepper. Bake until crisp and golden, 15 to 18 minutes. If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.

Core, seed and dice the tomatoes. In a bowl, stir together the tomatoes, half of the basil, the onion, garlic, vinegar, the 1/4 cup olive oil, salt and pepper.

Slice the mozzarella into 1/4-inch-thick pieces or into smaller pieces so they fit on the crostini. To assemble, lay a piece of mozzarella on each crostini and spoon 1 to 2 Tbs. of the tomato salad on top. Garnish each with a pinch of the remaining basil. Serve immediately.
Williams-Sonoma Kitchen.

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