The holidays are approaching, which means parties….and appetizers. You know you’ll get asked to make one, and who has time for an extravagant, time consuming appetizer? No one, that’s who. That’s why this Easy Crostini Appetizer is perfect for any get together!
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Crostini or Bruschetta?
Crostini and bruschetta are very similar. As far as I have been able to research the only difference is the size of the bread used. Smaller baguettes and thinner slices are used for crostini while bigger baguettes and thicker slices are used for bruschetta. Honestly, no matter what you call it, it’s delicious!
The Mozzarella, fresh is best!
Fresh Mozzarella packed in water is the only way to go for this recipe! It’s so soft, creamy and delicate. It’s fabulous when combined with lemon zest a basil.
The Lemon Zest:
I always use a microplane to zest citrus. Only scrape to expose the white underneath and then move to a new area. The white is bitter, you don’t want bitter, you want that fragrant, bright yellow zest that is loaded with lemon oil
When making this recipe we use a technique called a chiffonade for the basil. Simply stack your basil leaves, roll as tightly as you can and slice. You end up with thin ribbons of basil.
The Finishing Touch!
Drizzle with an amazing extra virgin olive oil and sprinkle with a bit our our amazing sea salt and toss. I use Maldon’s flaked sea salt, it gives the perfect salty “bite”.
MAKING THIS RECIPE GLUTEN FREE AND JUST AS GOOD!
To make this recipe gluten free I use Against The Grain Baguettes. I find them in the frozen section at Whole Foods Market and I love them!
THE RECIPE: EASY CROSTINI
Crostini and bruschetta are very similar. As far as I have been able to research the only difference is the size of the bread used. Smaller baguettes and thinner slices are used for crostini while bigger baguettes and thicker slices are used for bruschetta.
- 1 baguette French or sour dough
- 8 oz fresh Mozzarella packed in water
- 10 basil leaves chiffonade
- Zest of one small lemon
- Sea Salt to taste
- Olive Oil
- Garlic cloves cut in half
Preheat oven to 425 and place rack in upper third of oven. Slice baguette ¼ thick, place slices on cookie sheet and set aside. Dice mozzarella, place in bowl and drizzle with a little olive oil. Sprinkle with lemon zest, sea salt and basil. Toss. Toast bread in oven, remove from oven and scrape with cut edge of garlic cloves. Top with cheese mixture. Serve.
MAY I PLEASE ASK A FAVOR?
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