Fresh Mozzarella and Herb Crostini

Yields
Makes 8 to 12 servings

Notes: You can toast the bread (step 1) up to 4 hours ahead; cool and store airtight at room temperature.

James Carrier

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

Step 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 229Calories from Fat 63

% Daily Value *
Total Fat 16g25%

Saturated Fat 8.1g41%
Cholesterol 42mg15%
Sodium 300mg13%
Total Carbohydrate 9.3g4%

Dietary Fiber 0.5g2%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Fresh Mozzarella and Herb Crostini