Tomato Crostini
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 7 min |
| Total: | 27 min |
servings
| Category: | Appetizers |
| Subcategory: | Canapés - Hors d'oeuvre |
| Source: | Saputo |
Recipe ingredients
- 1 thin baguette (ficelle), in 24 slices
- 2 cloves garlic, halved
- Sufficient quantity, olive oil
- Topping
- 125 ml (1/2 cup) flat-leaf parsley, chopped
- 1/2 clove garlic, crushed
- 15 ml (1 Tbsp.) lemon zest, finely grated
- 45 ml (3 Tbsp.) Saputo grated parmesan cheese
- 15 ml (1 Tbsp.) olive oil
- 24 slices Italian (plum) tomatoes
- 12 balls Saputo cocktail bocconcini cheese, halved
Preparation
Preheat the oven to 180°C (350°F).
Rub the bread slices with the halved garlic cloves and brush lightly with olive oil. Arrange on a baking sheet and bake about 12 minutes, then turn and bake another 12 minutes until nicely toasted.
In a bowl, combine the parsley, crushed garlic, lemon zest, parmesan cheese and olive oil.
Place a slice of tomato on each slice of bread, add a bit of the parsley mixture and top with a piece of cocktail bocconcini.
Return to the oven and bake about 7 minutes to melt the cheese slightly and reheat the crostini.
Serve immediately.
Suggestion
You can make this recipe in minutes using store-bought crostini.Save time by preparing the crostini 3 or 4 hours ahead of time and popping them in the oven just before serving. The topping may be made the day before and refrigerated in a covered container.
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