Fresh Mozzarella and Herb Crostini

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

Yield:

Makes 8 to 12 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

April 2002