James Carrier Photo by: James Carrier

Fresh Mozzarella and Herb Crostini

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

Sunset APRIL 2002

  • Yield: Makes 8 to 12 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 63%
  • Protein: 12g
  • Fat: 16g
  • Saturated fat: 8.1g
  • Carbohydrate: 9.3g
  • Fiber: 0.5g
  • Sodium: 300mg
  • Cholesterol: 42mg

Go to full version of

Fresh Mozzarella and Herb Crostini recipe