Fresh Mozzarella and Herb Crostini

Fresh Mozzarella and Herb Crostini Recipe
James Carrier
Notes: You can toast the bread (step 1) up to 4 hours ahead; cool and store airtight at room temperature.
Makes 8 to 12 servings


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1 baguette (8 oz.)
1 1/4 pounds fresh mozzarella cheese
3 to 4 tablespoons extra-virgin olive oil
2 to 3 tablespoons chopped fresh herb leaves such as thyme, marjoram, oregano, sage, or rosemary (one kind or a mixture)
Salt and fresh-ground pepper


1. Cut baguette diagonally into 1/3-inch-thick slices. Set slices on a rack on a 14- by 17-inch baking sheet. Bake in a 425° regular or convection oven until golden, 6 to 8 minutes.

2. Drain mozzarella and pat dry; cut into 1/4-inch-thick slices. Arrange on toast, cutting slices to fit. Drizzle olive oil over cheese. Sprinkle with herbs and salt and pepper to taste.

Created date

June 2004

Nutritional Information

Calories 229
Caloriesfromfat 63 %
Protein 12 g
Fat 16 g
Satfat 8.1 g
Carbohydrate 9.3 g
Fiber 0.5 g
Sodium 300 mg
Cholesterol 42 mg