A baguette of French bread is cut into slices and toasted with roma tomato and fresh mozzarella cheese slices, then sprinkled with snipped fresh basil leaves and drizzled with extra-virgin olive oil.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
15
Yield:
30 crostini
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Arrange slices of baguette onto a baking sheet and brush both sides of each slice with 2 tablespoons olive oil. Sprinkle with sea salt.

  • Toast the bread in the preheated oven until lightly golden brown and crisp, about 5 minutes. Flip the bread slices over and top each slice with a slice of tomato and a slice of mozzarella cheese. Sprinkle with salt.

  • Return crostini to the oven and bake until tomato and mozzarella slices are warmed through, about 5 more minutes.

  • Arrange the crostini onto a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with more sea salt and black pepper.

Nutrition Facts

233 calories; protein 10.7g; carbohydrates 18.9g; fat 12.3g; cholesterol 29.8mg; sodium 273.4mg. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 4 stars
08/05/2012
This is a solid recipe - however I would recommend toasting the bread under the broiler flip and top then back to the broiler for just long enough for the cheese to start to melt. I think I prefer to dice up the tomatoes with the basil and some olive oil. It is easier to eat without a knife and fork. Thanks for a tasty recipe. BTW - I served this with a balsamic glaze. Read More
(18)
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/05/2012
This is a solid recipe - however I would recommend toasting the bread under the broiler flip and top then back to the broiler for just long enough for the cheese to start to melt. I think I prefer to dice up the tomatoes with the basil and some olive oil. It is easier to eat without a knife and fork. Thanks for a tasty recipe. BTW - I served this with a balsamic glaze. Read More
(18)
Rating: 5 stars
07/28/2012
Wonderful appetizer! Read More
(7)
Rating: 5 stars
12/21/2012
This was delicious. I served it at my holiday party and everyone couldn't get enough. We really like the crunchiness of the bread. Read More
(2)
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Rating: 5 stars
05/14/2017
This recipe is really easy and really good. I originally made this to bring to a friend's party but once I tried it I ate the whole plate in one sitting! Making again soon. The only 'change' I made if you can call it that was to drizzle balsamic glaze over it when it was done. I like that with caprese salad but not a must by any means. Great recipe! Read More
(1)
Rating: 5 stars
07/15/2015
This is a perfect use of the fresh tomatoes and basil in your garden. I slightly toasted the baguette before adding the ingredients. I also drizzled a little balsamic vinegar when finished for a fabulous lunch. Read More
Rating: 5 stars
06/15/2017
Delish!!!!! Read More
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Rating: 5 stars
04/17/2017
Delicious fun lunch. Hubby was surprised and delighted. Easy to prepare and serve to make an impressive presentaion. I scooped out the baguette soi could lay tomotoes in the "trench". Saved a few calories! Read More
Rating: 5 stars
08/13/2019
I have made this recipe a few times now and always get rave reviews. Like another reviewer, I broil the bread to crisp it up on the back side, then just put the prepared rounds with the tomato and cheese in the broiler until the cheese melts and the edges of the bread turn brown, about 5 minutes. Then I top with chopped fresh basil and some balsamic reduction. They are a bit of work, but always a hit! Read More
Rating: 5 stars
09/21/2017
Extremely easy to make and it was so delicious. My whole family loves it. I think this dish is great for party too. I will definitely make this again. Read More
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