1 baguette, cut into 1/2″ thick slices
Extra virgin olive oil
2–3 Roma tomatoes, 1/4″ thick slices
Fresh mozzarella cheese, 1/4″ thick slices
Fresh basil, stemmed and thinly sliced
Salt and black pepper, to taste
Balsamic glaze (optional)
- Preheat oven to 350°F. Slice bread and brush both sides lightly with extra virgin olive oil. Bake until lightly golden and crisped (about 5 minutes).
- Top each crostini with a slice of tomato and mozzarella. Season with salt and pepper and return to the oven until cheese melts (8–10 minutes).
- Remove from the oven and top with fresh basil.
- Drizzle with Balsamic glaze and extra virgin olive oil (optional).
Notes: Balsamic glaze, also called Balsamic reduction, can often be found with vinegars or in Italian sections of grocery stores. To make your own Balsamic reduction, bring 1 cup of Balsamic vinegar to a boil. Reduce heat and simmer, stirring often, until thick (8–12 minutes). The reduction will thicken further as it cools.