The crostini with cherry tomatoes and mozzarella are a tasty and fresh vegetarian idea to enjoy as an appetizer or as a main course. To make these crostini I used Pachino cherry tomatoes picked from my mother’s garden; I seasoned them with oil, salt, garlic and basil. I filled the crostini with lactose-free mozzarella and with the cherry tomatoes, then I put them in the oven to brown and to melt the mozzarella. Served at the table with a nice plate of salad, these crostini are among my favorite dishes in summer.
For more tasty ideas, see the collection Crostini and tartines
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2 Servings
- Cooking methods: Oven
Ingredients
- 6 slices bread
- 6 Pachino cherry tomatoes
- 4.4 oz lactose-free mozzarella
- to taste basil
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Preparation
Wash and trim the cherry tomatoes, then cut them into pieces or dice them.
Place the cherry tomatoes in a bowl, add one clove of minced garlic and a few basil leaves.
Season the cherry tomatoes with oil and salt, mix with a spoon and let rest for 30 minutes.
Slice the mozzarella thinly.
Line a baking sheet with parchment paper, place the bread slices on it and put a slice of mozzarella on each slice.
Top each bread slice with one tablespoon of the cherry tomatoes.
Place in the preheated oven at 356°F for 15 minutes, until golden and the mozzarella has melted.
Once ready, serve the crostini. Enjoy!
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