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Margherita Crostini

24 September 2009

Margherita Crostini_092009

I have been craving Margherita Pizza for weeks now, but have yet to get around to making it.  It just seems like a lot of work to make pizza dough on a weeknight.  That being said, I have several garden tomatoes and a pile of fresh basil waiting to be used.  As I was staring at a loaf of french bread the idea occurred to me that I could make mini-pizza crostini’s with my fresh tomatoes and basil and call them “appetizers”, or “lunch” or something.  They were absolutely delightful!

Margherita Crostini
Set oven to broil

1 baguette, sliced on the diagonal into oblong disks
sliced fresh garden tomatoes, room temperature, lightly salted
fresh basil, rough chop
mozzarella cheese
balsamic vinegar
fresh ground pepper

Cover a baking sheet with layer of aluminum foil.  Arrange baugette slices with a thin layer of mozzarella cheese and broil them for just a minute or two until the cheese is a little melty.  Remove from oven and use a generous amount of balsamic vinegar (I love balsamic vinegar) and then layer each crostini with tomato, basil and more mozzarella cheese, and then some more balsamic vinegar just for good measure.  Return to oven and broil for 3-5 minutes until the cheese is completely melted, the endges are crispy, and the tomato skin is starting to bubble.  Remove from oven and serve immediately.

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