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.
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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