Crostini with Roasted Tomatoes and Mozzarella


When Friday night rolls around I'm all about relaxing with some cocktails and snacks. And if you know me, the simpler the better as long as there are lots of flavors. Tonight we'll be enjoying Crostini with Roasted Tomatoes and Mozzarella. Nothing says summer more than homemade grilled crostini topped with roasted sweet grape tomatoes, creamy mozzarella, and a balsamic glaze. If you think this sounds delicious you're right.



Ingredients for Crostini with Roasted Tomatoes and Mozzarella:


1 pound grape tomatoes, halved

1 container Cilegine, small mozzarella balls, drained and halved

1 baguette, sliced into 1/4 inch pieces on the diagonal

4 cloves of garlic, peeled

Balsamic glaze

olive oil

kosher salt

black pepper

fresh basil for garnish


Time-Saving Tip: Roast the tomatoes and prepare the crostini upto an hour in advance of serving.


Let's see what we need.

We're ready to cook.


On a parchment lined sheet pan, toss the tomatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Place the pan in a preheated 450 degree oven and roast for 20 minutes.


Lightly brush both sides of the bread with oil and season with salt and pepper. Grill on both sides until golden. They can also be roasted in a preheated 450-degree oven for 25 minutes until golden, turning halfway through cooking. When the crostini is still warm, rub the top sides with the garlic.


Top with tomatoes and two cheese halves. Drizzle with the balsamic glaze and garnish with thinly sliced basil.


They're ready! Crostini with Roasted Tomatoes and Mozzarella are perfect for summer eating. They are fresh tasting and are the perfect appetizer or even ideal for serving alongside a salad.


Enjoy!


Crostini with Roasted Tomatoes and Mozzarella:


  • 1 pound grape tomatoes, halved

  • 1 container Cilegine, small mozzarella balls, drained and halved

  • 1 baguette, sliced into 1/4 inch pieces on the diagonal

  • 4 cloves of garlic, peeled

  • Balsamic glaze

  • olive oil

  • kosher salt

  • black pepper

  • fresh basil for garnish

  • On a parchment lined sheet pan, toss the tomatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Place the pan in a preheated 450 degree oven and roast for 20 minutes.

  • Lightly brush both sides of the bread with oil and season with salt and pepper. Grill on both sides until golden. They can also be roasted in a preheated 450-degree oven for 25 minutes until golden, turning halfway through cooking. When the crostini is still warm, rub the top sides with the garlic.

  • Top with tomatoes and two cheese halves. Drizzle with the balsamic glaze and garnish with thinly sliced basil.

  • Time-Saving Tip: Roast the tomatoes and prepare the crostini up to an hour in advance of serving.

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