Tomato Crostini with Buffalo Mozzarella
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tomato (s), preferably San Marzano, but also bottle or shrub
- 2 tablespoon extra virgin olive oil, mild
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 clove (s) garlic, halved, with skin, squeezed
- Salt and pepper, black
- powdered sugar
- 1 mozzarella (buffalo mozzarella), approx. 25 g
- Basil, cut into fine strips
- 12 slice / s baguette (s)
- 1 clove garlic, peeled
- Extra virgin olive oil
- Salt and pepper, black, optional
Print Recipe
Pin Recipe Instructions
- Place the tomatoes in boiling water for a few seconds, remove and rinse cold. Peel and quarter the skin. Cut away the inner segments and remove the seeds and juice.
- Place the tomato quarters on a lightly oiled tray. Chop the herbs a little and distribute with the garlic in between, season with salt and pepper. Drizzle the olive oil evenly over it and dust everything thinly with powdered sugar.
- Put the tray in the oven at 120 degrees (no convection!) For 80-90 minutes. Then the tomatoes must be slightly dried out, still feel firm and still shine a little. Take out of the oven and let cool on a plate.
- Cut the tomatoes and mozzarella into fine cubes and mix with the basil, season a little if necessary.
- Toast the baguette slices lightly or prebake them in the oven and rub them with a clove of garlic. Spread the tomato mixture on the bread slices and put in the oven at 230 degrees until the cheese begins to melt.
- You can also serve the crostini cold, then bake the bread a little more vigorously, rub the garlic while it is still hot and spread the cold tomato-cheese-basil mixture on top.
- Annotation:
- The choice of tomatoes is important for the result. Every tomato takes a different time and every oven is different in the lower temperature segment. Therefore the time and degree information above is only a specification. The tomatoes can be prepared well 1-2 days in advance.
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