Roasted cherry tomato crostini with fresh mozzarella
Are you looking for a delicious small bite to enjoy with a glass of wine? How about a spoonful of slow-roasted cherry tomato on top of crostini with creamy fresh mozzarella?
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 10 crostini 1x
- Category: Appetizer
- Method: Bake
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup slow-roasted cherry tomatoes in olive oil (see note below)
- 1/2 small baguette, cut into 1 inch thick slices
- 1 small size fresh mozzarella ball (8 ounces), cut into thin slices
- Salt and pepper to taste
- 2 tablespoons pesto of your choice
Instructions
- Preheat the oven to 400F.
- Slice the baguette into a small dish, about 1-inch thickness.
- Place the baguette onto a baking sheet.
- Place one roasted cherry tomato on top of each baguette with some olive oil from the roasted tomatoes. Using a fork or a spoon to mash the tomato on top of the baguette (tomatoes should be tender enough to be mashed).
- Place the fresh mozzarella slices on top of the baguette and season with salt and pepper.
- Bake for 7 minutes until mozzarella melts a little and toast the crostini.
- Take them out of the oven and let them cool for several minutes.
- Top each crostini with a small amount (about 1/2 teaspoon) of pesto.
- Serve and enjoy.
Notes
- If you didn't make slow-roasted cherry tomatoes in olive oil, you can use sun-dried tomatoes in olive oil instead. However, you won't get the same velvety texture the slow-roasted cherry tomatoes will offer.
- You can use other bread and cheese. However, I find that the baguette holds its shape and texture the best for making crostini. Also, try to choose a cheese with a neutral flavor so the flavor of the tomato can be highlighted.
