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Originally Published in A Rare Taste
1 baguette, plus olive oil for drizzling
8-ounce log of mozzarella cheese
6 ounces pitted Kalamata olives
4 Roma tomatoes
1/4 cup diced yellow onions
2 large cloves of garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Italian herbs
Salt and pepper
Fresh basil for garnish

First, make the bruschetta topping. Slice the Kalamata olives lengthwise. Wash and dry the tomatoes and dice them. In a bowl, mix together the olives, tomatoes, onions, garlic, olive oil, balsamic, and herbs. Salt and pepper, to taste. Allow the tomatoes and olives to marinate while preparing the crostinis. 

Slice the baguette at an angle into long, thin slices. Place the slices on a lined baking sheet and drizzle each slice with olive oil. Broil in the oven for 1-2 minutes, until lightly toasted. Watch carefully so the bread does not burn. While the bread is still hot, cut a clove of garlic in half and rub each slice with the cut side of the garlic. Slice the log of mozzarella into 1/4-inch slices and place one on each piece of toasted baguette. Return to the oven for 2-3 minutes. Again, watch carefully so that the cheese melts and begins to brown and bubble up, but does not burn. 

Spoon the bruschetta mixture on top of each crostini and sprinkle with chopped fresh basil. Alternatively, place the cheesy bites on a platter with a bowl of the bruschetta mixture for guests to spoon onto the crostinis and dip in the yummy marinade. 

PHOTOGRAPHY BY TINA SARGEANT
PROP STYLING BY LISA MALOTT
FOOD STYLING BY KEILA RIVERA
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