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Olive and Cranberry Crostini with Mozzarella Pearls

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Olive and Cranberry Crostini with Mozzarella Pearls

The perfect olive and cranberry crostini with mozzarella pearls recipe with a picture and simple step-by-step instructions.

Makes about 16 pieces

  • 100 g Pitted black olives
  • 40 g Dried cranberries
  • 1 tbsp Olive oil
  • 1 Lemon, only the grated zest
  • 2 tbsp Flat-Leaf parsley, finely chopped
  • 250 g Baguette, sliced
  • 120 g Mozzarella pearls
  • 0,5 tsp Fleur de sel
  • Little pepper
  1. Finely chop the olives and cranberries. Mix in the oil, lemon zest and parsley.
  2. Place bread slices on a baking sheet. approx. 2 1/2 minutes in the upper half of the oven preheated to 240 degrees. Take out, distribute the olive mixture on the bread slices.
  3. Spread the mozzarella pearls on top, sprinkle with fleur de sel and pepper.
  4. The olive mass will keep for 1-2 days in the refrigerator.
Dinner
European
olive and cranberry crostini with mozzarella pearls

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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