Crostini with Mozzarella and Tomato Recipe -
Crostini with Mozzarella and Tomato Recipe
  • READY IN 18 mins

Crostini with Mozzarella and Tomato

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 mins

    18 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2008

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.

Most Helpful Critical Review
Sep 20, 2005

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.


31 Ratings

Jun 17, 2007

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.

Apr 10, 2005

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!

Jun 14, 2007

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!

Apr 22, 2010

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.

Jul 04, 2008

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!

Apr 27, 2007

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.


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 453 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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