When you bite into this crispy mozzarella and tomato crostini, it's going to be a melty delight! These crostinis are outrageously good, perfect for a quick lunch or to serve your guests at a dinner party!
I know late winter can be a weird time. Today the temperature was 70 degrees and we were outside in t-shirts. Tomorrow will bring a slew of below-freezing days. Just because the season is acting erratically, doesn't mean I can't eat like spring is here!
Enter, these delightful crostinis.
When I bite into these simple crostinis, it makes me feel like fresh garden vegetables are vine-ripe and here to stay. To make these little mini sandwiches, I used my basic sourdough bread recipe and shaped it into two long baguettes. I used leftover Caprese Salad for my toppings! From there, I add a torn mozzarella ball and several fresh cherry tomatoes. Once it gets a little olive oil drizzle, I bake it until the cheese is bubbly and lightly browned. Top it with fresh ground pepper, sea salt and torn basil. YUM
What is the difference between crostini and bruschetta?
Short answer, not that much. Crostini means "little toasts" in Italian. A crostini could be anything from toast to a crouton. Bruschetta comes from the Italian word bruscare, meaning "to roast over coals." It refers to thicker sliced bread, commonly known as garlic bread.
What is a crostini made of?
A crostini is traditionally made from a long and thin baguette. It is sliced thin, then drizzled with olive oil, salt and pepper and toasted until crispy. Pesto and marinara are common toppings, as are fresh herbs or vegetables. Oftentimes, a crostini recipe will include parmesan or mozzarella cheeses.
Ingredients for mozzarella and tomato crostini
sourdough baguette, sliced thin
cherry tomatoes, sliced in half
mozzarella balls, torn
Fresh basil, torn or ribbon-sliced
extra virgin olive oil
sea salt and fresh ground pepper
how to make mozzarella and tomato crostini
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the slices of sourdough bread on the baking sheet and top each with torn mozarella, several halves of tomato and a drizzle of olive oil. The crostini is ready when the cheese is bubbly and the edges of the bread are crispy, about ten minutes. Remove from the oven. Garnish with fresh herbs, sea salt and fresh ground pepper. Serve it hot!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
mozzarella and tomato crostini
Equipment
- parchment lined baking sheet
Ingredients
- baguette 8 slices
- 1 cup cherry tomatoes halved
- 1 cup mozzarella balls roughly torn
- fresh basil ribbon-sliced
- olive oil extra virgin
- sea salt and fresh ground pepper
Instructions
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper. Place the slices of sourdough bread on the baking sheet and top each with torn mozarella, several halves of tomato and a drizzle of olive oil.
- Bake until the cheese is melted and the bread is toasted, about ten minutes. Remove from the oven. Garnish with fresh herbs, sea salt and fresh ground pepper. Serve it hot!
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