Tomato & Mozzarella Crostini - Bread

Method

• 1.
• Preheat the oven to 400 degrees F. 2.
• Cut the baguette into slices about 1 inch thick.
• Arrange the bread/crostini on a baking sheet lined with nonstick foil.
• 3.
• Brush the top face of each crostini with some of the olive oil, just enough to moisten it.
• 4.
• Rub the peeled garlic clove on the top of each crostini to infuse it with garlic flavor (rub it hard enough so that the nub of garlic wears down and youll have used up the whole clove by the time you finish).
• 5.
• Put the tray of crostini in the oven for about 12 minutes, just enough so that they toast and still have enough crunch to them even after you add the moister ingredients.
• 6.
• When the crostini are toasted, let them cool for a few minutes while you dice the tomato and mozzarella into tiny cubes.
• (If youre only cooking for two like I was, you probably wont need the entire tomato or the entire ball of mozzarella, either.
• Lunch leftovers!)
• Place tomato and mozzarella cubes together in a bowl and set aside.
• 7.
• Transfer cooled crostini to a serving plate or dish.
• Layer a few leaves of arugula on top of each crostini, so that it covers the face of the bread and makes a little bed.
• 8.
• Distribute your tomato and mozzarella mix on top of each arugula-covered crostini.
• 9.
• Drizzle the tops of your crostini with balsamic vinegar and olive oil use as desired.
• 10.
• Sprinkle some kosher salt over the top of your crostini.