John Myers
Crostini with Tomatoes and Mozzarella
The perfect crostini with tomatoes and mozzarella recipe with a picture and simple step-by-step instructions.
- 2 Discs White bread
- 1 Handful Arugula
- 50 g Buffalo mozzarella
- 1 tablespoon Hazelnut oil
- 2 small Panicle tomatoes
- 1 Garlic clove chopped
- 1 Baby peppers
- 2 teaspoon Spring onion rings
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Pistachios green
- Salt and pepper
- Hot paprika powder
- 4 Basil leaves
- Preheat the oven to 220 °. Lightly toast the white bread in a pan without fat.
- Drizzle half a tablespoon of hazelnut oil over the white bread. Spread the chopped garlic on the white bread. Spread the rocket on the white bread. Cut the tomatoes into slices and place on the white bread. Cut the peppers into rings and place on the white bread. Squeeze the mozzarella, cut into slices and place on the white bread.
- Put the crostini in the oven and bake at 220 ° for about 15 minutes.
- Put half a tablespoon of olive oil on each of the baked crostini. Transfer the pistachios, the finely plucked basil leaves, salt, pepper and paprika powder and the onion rings.
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