Creprese Crostini with a Twist
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!
Servings 10 servings
Ingredients
- 12 small tomatoes see summary above diced small and set on paper towels to soak up extra liquid
- 16 leaves basil chiffonade
- ⅓ cup good quality extra virgin olive oil plus more for brushing bread
- 2 cloves garlic minced
- juice of one lemon
- 3 Tablespoons white balsamic
- 6 oz freshly made mozzarella preferably buffalo
- sea salt
- pepper
- 1 baguette thinly 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!