Prep 15 mins
Cook 2 mins
Crostini are made from thinly sliced Italian or French bread and lightly toasted. These are topped with a version of Caprese Salad (mozzarella, fresh basil, tomato). These can be served like a canape or threaded onto small skewers. You should be able to find the marinated mozzarella balls in the deli department. If not, use plain mozzarella balls rolled in oregano flakes or small pieces of mozzarella.
- 1 loaf Italian bread (about 24 rounds) or 1 loaf French bread, sliced into 1/2 inch rounds (about 24 rounds)
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 4 roma tomatoes, sliced thin into 6 slices each (again about 24 in total)
- 24 fresh basil leaves
- 12 fresh mozzarella balls, cut in half (marinated)
- sherry wine vinegar or red wine vinegar
- crushed red pepper flakes (optional)
- Cut bread into 1/2 inch rounds and place, in a single layer, on a baking sheet.
- In a small skillet, heat oil, over medium low heat; add garlic and saute 5 minutes to infuse the oil with garlic flavor.
- Very lightly brush bread with the garlic flavored oil.
- Toast lightly under the broiler.
- Top each crostini with a tomato slice, fresh basil leaf, and half a mozzarella ball.
- Lightly drizzle all with vinegar and sprinkle with crushed red pepper flakes, if desired.
- ALTERNATIVELY: You can skewer the ingredients on small 4-inch skewers, then drizzle with vinegar and red pepper flakes, if desired.
I make one just like this except I use balsamic vinegar with the olive oil and spicy fresh basil and regular basil. Super fresh and delicious!