Crostinis are the Italian answer to French canapè. They are both small bites usually served as appetizers at the start of a meal.
This crostini is special. The recipe is seemingly simple, but the flavour is magnificent. The combination of melted cheeses, mozzarella and salty Parmesan, come together is a gooey mess. The barely cooked tomatoes add a fresh bite and the capers a hit of salt. These appetizers will be wolfed down quickly, so make extra.
Marcella says is a follow-up book from the doyen of Italian cooking. Marcella started as a teacher of Italian cuisine in her New York apartment. She has published a number of cookbooks that have changed the way America, and the world, view Italian cuisine. Her books are filled with history, anecdotes and stories giving life to her dishes and their origins. This is a lovely book with a mix of contemporary and traditional recipes that are easy but flavourful.
For more recipes from this book click here.
1 baguette, cut into 8 thick slices on the diagonal
2-3 tablespoons extra-virgin olive oil
20-25 yellow and red cherry tomatoes
1 cup grated mozzarella
1/2 cup grated Parmesan cheese
Salt, if needed
Heat the oven in broil mode.
Toast the baguette slices on both sides. Top with a few drops of extra-virgin olive oil.
Top with the mozzarella, tomatoes, capers and parmesan.
Broil for 2-3 minutes about 6-inches from te broiler till the cheese is melted.
Serve immediately while the cheese is gooey.