Made these the other night. These little nibbles explode with flavor in your mouth. I like to make these when I’m craving a taste of summer, but the weather and seasons aren’t cooperating. They aren’t overly complicated to make, but it does require a little planning ahead, as the tomatoes are oven roasted. It’s basically crostini, a slice of buffalo mozzarella, a basil leaf topped with an oven roasted tomato half. Ha! Now that I think about it, these would be a great Christmas appetizer. Easy, elegant – Sham Style!
I would love to hear from you, what is your easy, elegant go-to appetizer?
8 small hothouse tomatoes (I like to use the Campari tomatoes)
½ cup olive oil
1 tsp kosher salt
16 basil leaves
1 ball fresh buffalo mozzarella
16 slices of French stick bread
Balsamic vinegar for drizzling
Pre-heat oven to 380 degrees. Cut tomatoes in half and sprinkle with salt. Let rest for 5-10 minutes. Gently pat the tomatoes with paper towel, removing excess liquid. Place tomatoes in a ceramic baking dish with cut halves facing up. Drizzle tomatoes with olive oil and place in pre-heated oven. Roast for 10 minutes and then turn the temperature down to 250 degrees. Roast for 2 hours. When finished, the tomatoes should look like juicy sun-dried tomatoes. Remove from oven and let cool to room temperature.
Meanwhile, using a pastry brush paint the bread slices on both sides with remaining olive oil. Heat a grill pan to high and toast bread on both sides in the grill pan, adjusting temperature as needed. While bread is toasting, slice buffalo mozzarella into thin slices. Half slices of mozzarella in half to double the amount.
Place the toasted bread slices on serving platter. Top each with a slice of mozza. Top mozza with one basil leaf. Place the tomato on the basil. Drizzle crostini with balsamic vinegar.
Enjoy with wine – red, white or Prosecco would work.
Written on my Microsoft Surface RT with purple backlit keyboard