You can make this recipe with any tomato. I made it with 4 small yellow, 4 small orange and 4 small red tomatoes, but cherry tomatoes, heirloom etc...work well too!
Course
Appetizer
Cuisine
Italian
Keyword
easy appetizer recipe, party recipe
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings10servings
AuthorLinda Spiker
Ingredients
12small tomatoessee summary above diced small and set on paper towels to soak up extra liquid
16leavesbasilchiffonade
1/3cupgood quality extra virgin olive oilplus more for brushing bread
2clovesgarlicminced
juice of one lemon
3Tablespoonswhite balsamic
6ozfreshly made mozzarellapreferably buffalo
sea salt
pepper
1baguettethinly sliced, brushed with olive oil and baked till crispy
Instructions
Preheat oven to 400 and place rack in upper third of oven
Thinly slice baguette, place slices on a cookie sheet, brush with olive oil and bake till crispy
Place diced tomatoes on paper towels to absorb extra liquid and then place in bowl
Chiffonade basil and add to tomatoes
Pull apart cheese adding small clumps to tomatoes, sprinkle liberally with sea salt and freshly ground pepper, toss
Combine olive oil, lemon juice, white balsamic and minced garlic and whisk
Pour over tomatoes, toss and serve alone on spoon on to crostini bread!