I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

384.9 calories; 17.6 g protein; 35.9 g carbohydrates; 44.6 mg cholesterol; 453 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/11/2008
I actually heated the olive oil on low heat and then added some crushed garlic to it. I usually do about 1/3 cup of oil to 1 tsp of garlic. However it can be altered depending upon how strong of a garlic flavor you want. After I heat the oil for 5-7 min I turn off the heat and remove the garlic pieces. Then I brush the oil onto the bread. After that I follow the recipe. Read More
(56)

Most helpful critical review

Rating: 3 stars
09/20/2005
The flavor was very good. The bread was too hard to bite into to. I will try it again but with extremely fresh softer bread. Read More
(9)
34 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/11/2008
I actually heated the olive oil on low heat and then added some crushed garlic to it. I usually do about 1/3 cup of oil to 1 tsp of garlic. However it can be altered depending upon how strong of a garlic flavor you want. After I heat the oil for 5-7 min I turn off the heat and remove the garlic pieces. Then I brush the oil onto the bread. After that I follow the recipe. Read More
(56)
Rating: 4 stars
06/18/2007
Really good. I too added a splash of balsamic which the tomatoes seemed to be begging for. I put the tomatoes on first topped it with a slice of fresh mozzarella then popped it all back in the oven to just melt the cheese. This ensured that the tomatoes didn't fall off--they were held in place by the melted cheese. Oh--and I used sliced grape tomatoes because that's what I had on hand. Read More
(50)
Rating: 5 stars
04/10/2005
Really liked this very much; we got the expensive imported "ball" mozzarella cheese that's almost white in color from the italian store. It made all the difference. And used garlic salt in lieu of the garlic clove being rubbed. This got RAVE reviews from everyone in the house and is a great evening snack! Read More
(42)
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Rating: 5 stars
06/14/2007
Literally I make this every night with dinner. I add sweet onion salt and extra virgin olive oil and it has to be fresh basil. The garlic rub is the way to go and to make it a little more heated thru top with the fresh mozzarella and place in oven and melt the cheese all over the tomato mixture. Drizzle olive oil and sprinkle with kosher salt. Yummy!!!! Definitely trying it cold with my family reunion in July! Read More
(16)
Rating: 5 stars
04/27/2007
LOVE It! Love it! Love it! My family had this as a light dinner with fruit and summer sausage. We are definetly going to keep this one! Thanks for a quick and easy recipe that is bursting with flavor. We did add onions to the tomatos and used dried basil as we didn't have any fresh on hand. Also good with Cavendars Greek Seasoning on the toast before any other toppings go on. Read More
(13)
Rating: 4 stars
07/04/2008
I don't really like bread broiled. So I mixed it all up heaped it on the bread & cooked at 375 for 6-8 min. Perfect thanks! Read More
(11)
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Rating: 5 stars
04/22/2010
Not a whole lot of discussion or analysis required on this one. It's classic authentic and delicious. This is like a staple in our house (once crostini is topped with something it becomes bruschetta and this recipe is your basic bruschetta). We have this often generally as an appetizer before dinner. No need to measure - top it to your liking. Fresh good quality ingredients will make or break this treat. Also the bread can be grilled rather than broiled on either an indoor or outdoor grill. Read More
(11)
Rating: 3 stars
09/20/2005
The flavor was very good. The bread was too hard to bite into to. I will try it again but with extremely fresh softer bread. Read More
(9)
Rating: 5 stars
08/31/2009
I keep going back to this and similar recipes for bruschetta and am pretty set on what works best for me. I use Iowa-grown Graddy's or garden-fresh roma tomatoes fresh basil (chopped or torn) fresh pressed garlic cloves equal parts balsamic vinegar and quality extra virgin olive oil and a sprinkle of onion powder mixed and served cold over warm bread out of the oven. I've tried adding the tomato mixture and baking it altogether in the oven but the bread can get soggy. So I prefer to spoon the topping on afterward adding cheese directly to the bread before toasting or finishing by topping with chilled fresh mozzarella.:) About to try it tonight on texas toast. Read More
(8)