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Mozzarella and Tomato Crostini Recipe

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This recipe for Mozzarella and Tomato Crostini, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ro Targonski
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 French baguette
whipped butter (light or regular)
8 ounces sliced mozzarella cheese
1 package Campari tomatoes (or equivalent amount of plum tomatoes)
extra-virgin olive oil
dried oregano
salt and pepper

Directions:
Directions:
Preheat oven to 350 degrees. Slice bread on a slight angle, about 1/2 inch thick, and place on a baking sheet. Spread a thin layer of butter on each slice of bread. Cut or tear each slice of mozzarella into two or three pieces and place one piece on each slice of bread.

Wash and cut tomatoes about 1/4 inch thick and place in a small bowl. Drizzle tomatoes with olive oil and season with oregano, salt, and pepper. Stir tomatoes to coat evenly and place one or two slices on each piece of bread.

Bake until mozzarella is almost melted, about 7 to 10 minutes.

Personal Notes:
Personal Notes:
I adapted this recipe from a Williams-Sonoma cookbook. Getting the bread, cheese, and tomatoes to come out evenly takes a little trial and error. I use an 11x17-inch baking sheet and fill it with bread, which is not quite the whole loaf. Then I tear the cheese and slice the tomatoes so that I have enough of each for the number of slices of bread.

 

 

 

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