Mozzarella and Tomato Crostini
1/4 cup + more for baking extra virgin olive oil
1 baguette, cut into 1/4" slices
salt and coarse ground black pepper
8 vine ripened tomatoes
1/2 cup slivered fresh basil leaves
2 tablespoons finely minced red onion
1/4 teaspoon minced garlic
1 tablespoon aged balsamic vinegar
1 1/2 pounds fresh mozzarella cheese
Preheat an oven to 350ºF. Brush a baking sheet with olive oil and
arrange the baguette slices on the sheet in a single layer. Brush
the tops with oil, and season with salt and pepper.
Bake until crisp and golden, 15 to 18 minutes.
Let cool, then store the crostini in an airtight container at room
temperature until ready to use.
Core and seed the tomatoes and slice lengthwise into 1/4-inch-thick
slices. In a mixing bowl, combine the tomatoes, half of the basil,
the onion, garlic, vinegar, the remaining 1/4 cup olive oil, salt
and pepper and mix well. Slice the mozzarella into 1/4-inch-thick
pieces or into smaller pieces so they fit on the crostini.
To assemble, lay a piece of mozzarella on each
crostini and spoon 1 to 2 Tbs. of the tomato salad on top. Garnish
each with a pinch of the remaining basil. Serve immediately.