Recipe by ELEANOR1052
"I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
French baguette, cut into diagonal 1/2 inch slices
extra virgin olive oil
plum tomatoes, seeded and chopped
fresh basil, julienned
fresh mozzarella cheese, sliced
I actually heated the olive oil on low heat and then added some crushed garlic to it. I usually do about 1/3 cup of oil to 1 tsp of garlic. However, it can be altered, depending upon how strong of a garlic flavor you want. After I heat the oil for 5-7 min, I turn off the heat and remove the garlic pieces. Then, I brush the oil onto the bread. After that, I follow the recipe.
The flavor was very good. The bread was too hard to bite into to. I will try it again but with extremely fresh, softer bread.
Really good. I, too, added a splash of balsamic, which the tomatoes seemed to be begging for. I put the tomatoes on first, topped it with a slice of fresh mozzarella, then popped it all back in the oven to just melt the cheese. This ensured that the tomatoes didn't fall off--they were held in place by the melted cheese. Oh--and I used sliced grape tomatoes because that's what I had on hand.
Really liked this very much; we got the expensive imported "ball" mozzarella cheese that's almost white in color from the italian store. It made all the difference. And used garlic salt in lieu of the garlic clove being rubbed. This got RAVE reviews from everyone in the house and is a great evening snack!
Literally I make this every night with dinner. I add sweet onion, salt and extra virgin olive oil and it has to be fresh basil. The garlic rub is the way to go and to make it a little more heated thru, top with the fresh mozzarella and place in oven and melt the cheese all over the tomato mixture. Drizzle olive oil and sprinkle with kosher salt. Yummy!!!! Definitely trying it cold with my family reunion in July!
I don't really like bread broiled. So I mixed it all up, heaped it on the bread & cooked at 375 for 6-8 min. Perfect, thanks!
LOVE It! Love it! Love it! My family had this as a light dinner with fruit and summer sausage. We are definetly going to keep this one! Thanks for a quick and easy recipe that is bursting with flavor. We did add onions to the tomatos and used dried basil, as we didn't have any fresh on hand. Also good with Cavendars Greek Seasoning on the toast before any other toppings go on.
Not a whole lot of discussion or analysis required on this one. It's classic, authentic and delicious. This is like a staple in our house (once crostini is topped with something it becomes bruschetta, and this recipe is your basic bruschetta). We have this often, generally as an appetizer before dinner. No need to measure - top it to your liking. Fresh, good quality ingredients will make or break this treat. Also, the bread can be grilled rather than broiled, on either an indoor or outdoor grill.
* Percent Daily Values are based on a 2,000 calorie diet.
Crostini with Mozzarella and Tomato
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 166
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
This easy appetizer captures the freshest flavors of summer.
Make this easy, flavorful bruschetta appetizer.
Here’s the salad to make when summer tomatoes are at their peak.