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Fresh Mozzarella and Herb Crostini





Yields
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.

Fresh Mozzarella and Herb Crostini




James Carrier
 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
Step 1
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.

Step 2
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories229
% Daily Value *
Total Fat 16g21%

Saturated Fat 8.1g41%
Cholesterol 42mg15%
Sodium 300mg14%
Total Carbohydrate 9.3g4%

Dietary Fiber 0.5g2%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.