Tomato and Olive Crostini with Mozzarella
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 28 min.
Ready in
Ingredients
for
8
- Ingredients
- 3 orange Tomatoes (rinsed; trimmed and diced)
- ½ cup pimento stuffed green olives (drained and halved)
- 4 Tbsps good-quality olive oil (divided)
- 2 cloves garlic cloves (peeled and chopped)
- 1 handful Arugula (rinsed and shaken dry)
- 1 Baguette (cut into 24 slices; approximately 1/2-inch thick)
- salt (to taste)
- freshly ground Black pepper (to taste from the mill)
- 2 balls Mozzarella (drained and sliced)
- 1 tin Anchovy in oil (optional)
Preparation steps
1.
Preheat oven to 400°F.
2.
In a mixing bowl, combine the diced tomatoes and olives.
3.
Heat 2 tablespoons olive oil in a large skillet and sauté the garlic until fragrant, about 40 seconds. Coarsely chop most of the arugula, reserving some whole sprigs for garnish. Add the chopped arugula to the skillet with the garlic, mix and toss briefly. Transfer to mixing bowl with diced tomatoes and olives, leaving as much oil in the skillet as possible.
4.
Add the remaining olive oil to the skillet and lightly brown the baguette slices on both sides. Transfer baguettes to a baking tray.
5.
Gently mix the tomato, olive and arugula mixture to combine. Season to taste with salt and pepper. Spread the mixture over the baguette slices, cover with a slice of mozzarella and bake in the oven for about 2 minutes. Remove from oven and transfer to a serving tray or individual plates. Garnish with anchovies and the reserved arugula sprigs. Season to taste with freshly ground pepper and serve.
