Buffallo Mozzarella Tomato Basil Appetizers (#1576)
Share This Recipe
- 5 tablespoons Extra-Virgin Olive Oil as high a quality as you can find
- 1/2 pound Bread, French Baguette fresh and crusty
- 1 tsp Sea Salt as high a quality as you can find, coarse and flaky if possible
- 1 Beefsteak Tomatoes or other fresh tomato will do
- 1/4 pound Mozzarella Cheese buffalo or boccaccini preferred or just regular mozzarella
- 4 tablespoons Basil fresh, sliced into strips (chiffonade)
- 1 clove Garlic fresh minced (optional)
- Mix 4 tablespoons with the garlic if using in a small bowl. Reserve the rest of the olive oil for drizzle.
- Cut the bread into 1/2 to 3/4 inch rounds. Brush with the olive oil and toast in a toaster oven or preheated oven until crispy on the outside and soft on the inside.
- Top the bread rounds (crostinis) with sliced tomato.
- Sprinkle with sea salt.
- Then top with generous slices of mozzarella (boccaccini if you have it) cut to fit.
- Broil in the toaster oven or oven until the cheese just starts to melt.
- Top with basil cut into long thin slices.
- Drizzle with the remaining olive oil and serve.
- You can use regular ingredients but the simple flavors really shine and become truly spectacular if you use a very high quality olive oil (it's worth the extra price) and a really nice flaky sea salt (eg. Fleur de sel).
- For the photo i used kangaroo paw australian extra-virgin olive oil with mountain pepper and fleur de sel sea salt. Outstanding crisp and fresh flavors. The baguette was also home-made based upon julia childs method outlined in the second volume of mastering the art of french cooking. I'm slowly gaining ground on making a near perfect loaf of french bread.