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Seed Encyclopedia
| Italian Tomato Crostini |
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Submitted By: Denise Schreiber Ingredients: 1 baguette of crusty French bread, sliced on the diagonal 1 inch thick 1 cup of extra virgin olive oil infused with 4 fresh torn basil leaves (tear basil leaves and place in oil for 2 hours ahead of time. 2 cups of heirloom tomatoes of different colors, seeded, skinned and chopped fine 1/2 teas. minced garlic 1/2 tablespoon of minced sweet onion 1/4 cup balsamic vinegar 1 cup of fresh mozzarella, cut into small pieces Cut bread on the diagonal and on one side brush with olive oil mixture. Place oiled side up on a cookie sheet and bake at 350 for 12 minutes or until lightly browned. Set aside. In a medium bowl combine tomatoes, garlic, onion and mozzarella. Spoon a small amount onto bread slices. Drizzle balsamic vinegar across slices and serve. |
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