| This recipe is liked by 3 person(s). |
Crostini
Nb persons: 0
Yield: 24.
Preparation time:
Total time:
Source: Pauline Viviano
| Mozzarella topping | |
| ½ pound | fresh mozzarella cheese, diced |
| 1 tablespoon | olive oil |
| 1 tablespoon | fresh basil, chopped |
| ¼ teaspoon | red pepper flakes |
| Bread | |
2 narrow loaves Italian or French bread, sliced thin
Mozzarella Topping: Combine mozzarella cheese, olive oil, basil, and red pepper flakes; marinate 1 hour. Makes 1½ cups.
Preheat oven to 400?F.
Bread: Arrange sliced bread on cookie sheets and bake 5 to 8 minutes, turning once, until lightly toasted. Spoon about 1 tablespoon topping onto prepared toasts and bake 3 minutes or until cheese just begins to melt.
Makes 24.
VARIATION
Olive-Paste crostini: Toast bread as directed. Combine ¼ pound Gaeta olives, pitted, 1 tablespoons capers, 3 anchovy fillets, 1 tablespoon olive oil, and ¼ teaspoon minced garlic in blender; purée until smooth. Makes ½ cup. Spread 1 teaspoon topping on each toast slice. Makes 24.
*[Seems like bruschetta to me.]
Enjoy. From Pauline Viviano
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