Mozzarella Crostini Recipes

MOZZARELLA CAPRESE CROSTINI

Steps:

• Begin by diagonally slicing the baguette. Then, lay the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper.
• Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.
• In a small bowl, gently toss together the cherry tomatoes, basil, olive oil, and a bit of salt and pepper.
• To finish, layer the ingredients on the toast. Begin with mozzarella, then add tomatoes, and finally, drizzle with balsamic glaze.

CROSTINI WITH MOZZARELLA AND TOMATO

Steps:

• Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
• Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
• Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
• Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
• Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
• Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
• Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

GARLIC CROSTINI WITH FRESH MOZZARELLA

Steps:

• Heat oven to 425°F. On ungreased cookie sheet, place bread slices. Brush oil on slices of bread. Bake 4 to 5 minutes or until very light golden brown. Cool 5 minutes.
• Meanwhile, stir together all remaining ingredients except garlic.
• Cut garlic cloves in half. Rub cut sides of garlic over toasted bread slices. Spoon mixture onto bread slices. Serve immediately.

MOZZARELLA CROSTINI

Steps:

• Cut bread into 36 slices.
• Place on an aluminum foil lined baking sheet.
• Bake at 400º for 5 minutes or until lightly browned.
• Combine olive oil and next 3 ingredients and brush on bread slices.
• Top evenly with sliced green onions and one or two tomato slices.
• Sprinkle evenly with cheese.
• Bake for 5 to 7 minutes or until cheese is melted.
• If desired, garnish with green onions slices.

MOZZARELLA AND SPINACH CROSTINI

Steps:

• Cut the French bread in half lengthwise. Place cut side up on a baking sheet and toase in a 350 degree oven until lightly browned. Sprinkle with garlic salt.
• Put the spinach and a small amount of water in a saucepan and cook until tender. Drain and squeeze out all moisture.
• Combine the spinach and the cream cheese and mix well. Spread over the cut sides of the bread.
• Lay mozzarella slices over the spinach. Broil until cheese melts. Slice into 1- or 2-inch pieces to serve.

PESTO AND MOZZARELLA CROSTINI

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet.
• Bake 7 to 10 min. or until bottoms of bread slices are golden brown.
• Meanwhile, cut cheese into 6 slices, then cut each slice into 4 pieces. Remove baking sheet from oven.
• Heat broiler. Turn bread slices over; spread with pesto. Top with cheese.
• Broil, 6 inches from heat, 1 min. or until cheese is melted and lightly browned.

PROSCIUTTO AND MOZZARELLA CROSTINI

Steps:

• Preheat oven to 400 degrees. Bake the slices of bread on a baking sheet until lightly browned (about 10 minutes). The slices of bread may be toasted under a broiler or on a grill instead.
• Preheat broiler. Spread the slices with green-olive paste, top with slices of prosciutto and then with the mozzarella.
• Broil the cheese until it melts. Serve hot.