Crostini with Mozzarella and Tomato

Crostini with Mozzarella and Tomato

22
ELEANOR1052 0

"I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly."
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Ingredients

18 m servings 385 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
  2. Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
  3. Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.

Reviews

22
  1. 31 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 i...

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 lie...

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 heate...

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 brusc...

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 wit...

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.

I keep going back to this and similar recipes for bruschetta and am pretty set on what works best for me. I use Iowa-grown Graddy's or garden-fresh roma tomatoes, fresh basil (chopped or torn), ...