Sunday, April 4, 2010

Dried Tomato & Fresh Basil Crostini

Recipe from, but made with substitutions.

  • 1 baguette, cut into 24 slices, approximately 1/4-inch thick
  • 24 Boconcini (individual mini-mozzarella balls), cut in half (we used fresh mozzarella cut into small pieces)
  • 24 fresh basil leaves, washed and dried
  • 24 oven-dried plum-tomato halves (we used fresh tomatoes, diced)
  • 1/4 cup pesto (we used sun dried tomato pesto instead)
  • dried oregano


Preheat broiler (a toaster oven may be used instead of broiler), placing oven rack as close to broiler as possible. Place baguette slices on a cookie sheet and broil till golden brown. Turn slices over and toast on the other side. Watch carefully they will only take a few minutes! (Alternatively, these may be made a few days ahead and kept in an air-tight container.) To assemble, use a pastry brush or small knife to spread a small amount of pesto on one side of each baguette slice. Then place one half of a boconicini cut-side down on top of the pesto. Next, place a basil leaf on top of the boconcini, followed by a dried tomato half so that it's "standing up." (We omitted this step ->Finally, place the other half of the boconcini on top of the tomato and sprinkle with dried oregano.)

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