Food and the City: Tomato Mozzarella Crostinis Yum

March 08, 2013

Tomato Mozzarella Crostinis

Will tomatoes and bread ever not taste good together?

Because I highly highly doubt its even possible. They are just two of those things that go so amazing together it could cause spontaneous black outs and I'm not talking about the kind from tequila shots. Which by the way - yea never again. Until tonight and then I'll probably forgot I just said that.

But um, yea. Crostinis are delicious, especially when they are topped with garlic and tomatoes and mozzarella and happiness. Think - bruschetta - without the onion and just 10x better. Mature bruschetta's?

Oh and talk about awesome party food? I think its the law that these should be served at parties. What about on this crust? Oh my God I'm planning a party now.

Tomato Mozzarella Crostini's 

Makes 5
Pane Di Casa bread, sliced in 5 (just a rustic Italian bread)
3 cloves of Garlic, minced 
2 T Olive oil
3 whole Vine Tomatoes, sliced 
1/2 T Garlic Powder
1/2 T Dried Basil
1 cup Mozzarella Cheese, shredded 

Preheat oven to 400.
Slice your bread in baguette style. In a bowl, mix together garlic, olive oil, 1/2 of the basil, and 1/2 of the garlic powder. Spread a bit of the mixture on each slice of bread, then bake in the oven for 10 minutes.

While bread is in the oven, slice your tomatoes and sprinkle on the remaining basil and garlic powder.

When bread is ready, use half of the mozzarella cheese to sprinkle on each slice. Top with tomatoes, 2 slices per piece, and then sprinkle on remaining mozzarella cheese. Put back in the oven for an additional 7-10 minutes or until cheese is melted.