Sunday, September 25, 2011
Crostini with Tomatoes, Olives, and Two Cheeses
For this recipe, I started with our popular Bruschetta with Tomatoes, Olives, and Feta, added shredded mozzarella, and heated it under the broiler until the cheeses started to melt. The result is a richer, cheesier version of the original, for when you're in the mood for something light but truly decadent.
It's great on its own as an appetizer or snack, or as an accompaniment to a main-dish salad or soup meal.
French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
3 Roma (plum) tomatoes, seeded and diced
1/2 cup pitted Kalamata olives, chopped
1/4 cup feta cheese, crumbled
1 tablespoon fresh basil leaves, shredded or coarsely chopped
1/8 teaspoon dried oregano
1 teaspoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup shredded mozzarella
Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.
Meanwhile, in a small bowl, combine the remaining ingredients except for the mozzarella. (Note: Go easy on the salt, as the feta is salty.)
Spoon the tomato mixture evenly onto the bread slices. Top with the mozzarella.
Broil until the mozzarella is melted and bubbly.
-- 8 appetizer servings