Baked Polenta Crostini with Mozzarella Mousse and Confit Cherry Tomatoes
Get ready to enjoy an appetizer that combines the rustic simplicity of tradition with an elegant touch.
These baked polenta crostini are not the usual bruschetta: they are a crunchy, flavorful base that holds a soft, enveloping filling.
This recipe was born as a way to recycle leftover polenta, but it’s so good that I often make the polenta on purpose to prepare them.
The main issue with this preparation is that polenta, once sliced and baked, can remain too soft inside or, worse, stick to the bottom of the pan.
I’ll reveal the secret to a perfect base:
Cold, Firm Polenta: You must use polenta prepared the day before or completely cooled; it needs to be very firm before slicing.
Crispiness: The polenta should be baked (or cooked in an air fryer) with extra virgin olive oil and placed on parchment paper or a nonstick tray. Cooking at the right temperature will make it golden and crisp, almost like a savory cookie.
The magic of this dish lies in the contrast of textures: the crunchy base supports an incredibly soft and creamy mozzarella mousse and sweet, flavorful confit cherry tomatoes.
The recipe is designed to be easy, with the possibility of preparing the different components in advance, so you can assemble everything at the last minute without stress.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Cooking time: 1 Hour
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups water
- 1 1/8 cups instant polenta
- to taste extra virgin olive oil
- salt
- black pepper
- 8 oz mozzarella (fiordilatte, well drained)
- 4 oz ricotta (sheep's or cow's, well drained)
- 3 tbsp heavy cream
- to taste salt
- 1.1 lb cherry tomatoes (cherry or datterino)
- 1/3 cup extra virgin olive oil
- 1 drizzle balsamic vinegar
- to taste brown sugar
- to taste salt
- aromatic herbs (oregano, thyme)
Tools
- Kitchen scale
- Pot
- Hand whisk
- Immersion blender
- Baking tray
Procedure – BAKED POLENTA CROSTINI
Bring the water to a boil in a pot, add half a teaspoon of salt and reduce the heat. Pour the polenta in a steady stream, whisking quickly to avoid lumps. Let it cook for about 5 minutes, or follow the instructions on the package.
Turn off the heat and spread the polenta onto a baking sheet lined with parchment paper. Let it cool slightly, then, with slightly damp hands, shape it into a log. Wrap it in parchment paper and let it cool completely until it has hardened.
Once the polenta log is completely cold, slice it. Arrange the slices on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil, and season with salt and pepper. Bake in a preheated convection oven at 392°F (200°C) for about 10 minutes, until golden and crispy. In the final minutes, you can use the broiler for extra browning.
Thoroughly drain the mozzarella and cut it into pieces. Place the mozzarella in an immersion blender or food processor, add the well-drained ricotta and the heavy cream. Blend until you get a smooth, velvety, lump-free cream. Adjust salt to taste. For a firmer consistency, cover and chill in the refrigerator for at least 30 minutes.
Arrange the whole cherry tomatoes on a baking sheet. Season them with plenty of oil, salt, a drizzle of balsamic vinegar or a pinch of brown sugar, and the aromatic herbs. Roast in a preheated static oven at 284°F (140°C) for about 2 hours. If you prefer, use an air fryer: cook at 320°F (160°C) for about 25 minutes.
Once all components are ready, assemble the crostini. Using a spoon, spread the mozzarella mousse onto the polenta crostini. Top each crostino with confit cherry tomatoes and a bit of their juice. Serve immediately and, if you like, garnish with a fresh basil leaf.
Notes on Ingredients and Substitutions
Polenta: If you don’t have instant polenta, you can use traditional-cook polenta, but preparation times will be longer.
Mozzarella: For a creamier result, choose a high-quality mozzarella such as fiordilatte. Make sure it is well drained to avoid a watery mousse.
Ricotta: Sheep’s ricotta will give a stronger flavor, while cow’s ricotta will make the mousse milder.
Cherry tomatoes: Both cherry and datterino are perfect. Adding balsamic vinegar or brown sugar is a matter of taste: vinegar adds a sweet-and-sour note, sugar enhances natural sweetness.
Storage
Baked polenta crostini, once cooked, can be stored in an airtight container at room temperature for 2-3 days. The mozzarella mousse and the confit tomatoes can be kept in the refrigerator for up to 2-3 days. To maintain crispness, assemble the crostini just before serving.
Alternatives and Variations
Pan-fried crostini: If you don’t want to turn on the oven, you can cook the polenta crostini in a nonstick pan with a little oil until golden on both sides.
Topping variations: Replace the mozzarella mousse and tomatoes with other combinations:
Mushrooms and Parmesan: Sautéed mushrooms with garlic and parsley, finished with a sprinkle of Parmesan.
Gorgonzola and Walnuts: Gorgonzola and ricotta mousse, topped with chopped walnuts.
Pesto and Stracciatella: A spoonful of pesto and a tuft of fresh stracciatella.
Pairings
These crostini are perfect as an appetizer or finger food for a standing aperitif. They pair wonderfully with a glass of fresh, light white wine such as Vermentino or Pinot Grigio. Their versatility also makes them ideal as a base for more elaborate recipes, like a mini bruschetta.
Origin and History of the Recipe
Polenta is an ancient and humble dish from the Italian peasant tradition, especially in Northern Italy, made from cornmeal. Born as a hearty, inexpensive staple, it has evolved over time into a versatile ingredient in the kitchen. This recipe, in particular, is a modern reinterpretation that combines the simplicity of polenta with the freshness and refinement of ingredients typical of Southern Italy, such as mozzarella and cherry tomatoes. A true culinary bridge between North and South.
FAQ (Questions and Answers)
Can I prepare the polenta the day before?
Certainly! In fact, preparing the polenta in advance makes slicing easier and more precise.
Why isn’t the mozzarella mousse firm?
The main cause is mozzarella and/or ricotta not being well drained. If the mousse is too loose, you can add a tablespoon of grated Parmesan or a bit of cream cheese to thicken it.
Do confit tomatoes have to be cooked at low temperature?
No, you can also roast them at a higher temperature (for example at 356°F / 180°C) for a shorter time (about 20-30 minutes), but low-temperature roasting enhances their sweetness and makes them softer and juicier.
