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Buffallo Mozzarella Tomato Basil Appetizers

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Buffallo Mozzarella Tomato Basil Appetizers

Crusty french bread, brushed with garlic and olive oil topped with tomato, sea salt, mozzarella and basil then a drizzle of extra-virgin olive oil make very fresh appetizers that showcase the simple ingredients. Quick and easy to make for guests in a flash.

 

Yield

6 servings

Prep

10 min

Cook

5 min

Ready

15 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 tablespoons olive oil, extra-virgin
as high a quality as you can find
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½ pound bread, french baguette
fresh and crusty
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1 teaspoon sea salt
as high a quality as you can find, coarse and flaky if possible
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1 each beefsteak tomatoes
or other fresh tomato will do
* Camera
¼ pound mozzarella cheese
buffalo or boccaccini preferred or just regular mozzarella
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4 tablespoons basil
fresh, sliced into strips (chiffonade)
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1 clove garlic
fresh minced (optional)
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Ingredients

Amount Measure Ingredient Features
75 ml olive oil, extra-virgin
as high a quality as you can find
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226.8 g bread, french baguette
fresh and crusty
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5 ml sea salt
as high a quality as you can find, coarse and flaky if possible
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1 each beefsteak tomatoes
or other fresh tomato will do
* Camera
113.4 g mozzarella cheese
buffalo or boccaccini preferred or just regular mozzarella
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6E+1 ml basil
fresh, sliced into strips (chiffonade)
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1 clove garlic
fresh minced (optional)
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Directions

Mix 4 tablespoons with the garlic if using in a small bowl. Reserve the rest of the olive oil for drizzle.

Cut the bread into ½ to ¾ inch rounds. Brush with the olive oil and toast in a toaster oven or preheated oven until crispy on the outside and soft on the inside.

Top the bread rounds (crostinis) with sliced tomato.

Sprinkle with sea salt.

Then top with generous slices of mozzarella (boccaccini if you have it) cut to fit.

Broil in the toaster oven or oven until the cheese just starts to melt.

Top with basil cut into long thin slices.

Drizzle with the remaining olive oil and serve.

You can use regular ingredients but the simple flavors really shine and become truly spectacular if you use a very high quality olive oil (it's worth the extra price) and a really nice flaky sea salt (eg. fleur de sel).

For the photo I used Kangaroo Paw Australian Extra-Virgin olive oil with mountain pepper and Fleur de Sel sea salt. Outstanding crisp and fresh flavors. The baguette was also home-made based upon Julia Childs method outlined in the second volume of Mastering the Art of French Cooking. I'm slowly gaining ground on making a near perfect loaf of french bread.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 25452% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 756mg 32%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 18g
Vitamin A 5% Vitamin C 1%
Calcium 17% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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