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Fresh Mozzarella and Herb Crostini

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


  • 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

Nutrition 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

How to Make It

  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.