Fresh Mozzarella and Herb Crostini
James Carrier
Notes: You can toast the bread (step 1) up to 4 hours ahead; cool and store airtight at room temperature.
How to Make It
Step 1
1
Cut baguette diagonally into 1/3-inch-thick slices. Set slices on a rack on a 14- by 17-inch baking sheet. Bake in a 425° regular or convection oven until golden, 6 to 8 minutes.
Step 2
2
Drain mozzarella and pat dry; cut into 1/4-inch-thick slices. Arrange on toast, cutting slices to fit. Drizzle olive oil over cheese. Sprinkle with herbs and salt and pepper to taste.
Ingredients
1 baguette (8 oz.)
1 1/4 pounds fresh mozzarella cheese
3 to 4 tablespoons extra-virgin olive oil
2 to 3 tablespoons chopped fresh herb leaves such as thyme, marjoram, oregano, sage, or rosemary (one kind or a mixture)
Salt and fresh-ground pepper
Directions
Step 1
1
Cut baguette diagonally into 1/3-inch-thick slices. Set slices on a rack on a 14- by 17-inch baking sheet. Bake in a 425° regular or convection oven until golden, 6 to 8 minutes.
Step 2
2
Drain mozzarella and pat dry; cut into 1/4-inch-thick slices. Arrange on toast, cutting slices to fit. Drizzle olive oil over cheese. Sprinkle with herbs and salt and pepper to taste.
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