Caprese Salad Crostini

I’m dreaming of summer. When tomatoes are fresh, local, and ripe off the vine. Basil plants are lush, bright green, and fragrant. You walk passed a bakery and the smell of fresh baked bread wafts through the air. You remember the taste of Tuscan olive oil from the trip to Italy last spring and you start to salivate. Oh yes! YES…YES…

Oops 😬 Sorry. What can I say…I love food!

Today, the sun is shining brightly in the sky but it’s not warm. It’s minus 11* C with a wind chill of minus 22* C. Not a pleasant day but at least there is blue sky and sunshine ☀️

None the less, a Caprese Salad Crostini will set you right again and you’ll be dreaming of summer too!

This recipe is for 4 people:

  • One baguette or a good quality ciabatta – sliced
  • 2 firm but ripe tomatoes – sliced
  • One chub of fresh mozzarella – buffalo or cow, but buffalo is better
  • Lots of fresh basil
  • Extra virgin olive oil (evoo)
  • 2 cloves of garlic – halved
  • Salt and Pepper to taste

Directions:

If you’re using a baguette, slice it at a sharp angle and about 1/2 inch thick. If you’re using a ciabatta loaf, either have it sliced at the bakery or slice it yourself. If possible, use the smaller slices for the crostini but if it’s not possible just cut the larger slices in half. You will want 8 slices in all, two for each person as an appetizer.

Now in a toaster, toaster oven, or your oven range toast the bread on both sides.

Once bread is toasted, take a half piece of garlic and rub it over the top half of the toast. This procedure is used to get the flavour of the garlic into the bread without actually leaving pieces of garlic on it. You may need to use a few garlic halves to cover all the toast. When you’re done with the garlic halves just throw them out or wash them off and use them in another application.

Next, drizzle at bit of olive oil over the toast. Then layer tomato slices and fresh mozzarella slices on the toast.

Sprinkle salt and pepper over the tomatoes. Drizzle some more olive oil over top then rip off pieces of fresh basil to finish off the Crostini.

Enjoy with a nice glass of Pinot Grigio!

Remember to cook with love in your heart – the food will taste better ❤️

If you try this recipe and want to share please put your comments in the section below. Thanks!


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