Marinated Tomatoes on Cheese Crostini
This simple appetizer takes the flavors of Caprese salad and adds the always delicious element of melted cheese. To adapt the Marinated Tomatoes, swap the basil for other herbs and the vinegar for other acids (lemon/lime juice or other vinegars) to change the flavor profile and make it work for any cuisine. Tomatoes keep well in the fridge for a few days.
Yield: about 20-30 pieces
- 2 pints cherry or grape tomatoes, halved
- 1 Tablespoon white balsamic vinegar
- ½ teaspoon kosher salt
- Extra virgin olive oil
- ½ cup fresh basil, torn
- 1 baguette, sliced into 1-inch thick slices
- 4-8 oz fresh mozzarella, sliced into ½-inch slices
- Preheat broiler with rack 6 inches from heating element.
- In a medium bowl combine chopped tomatoes, vinegar, salt and a drizzle of olive oil. Taste and adjust seasoning as needed. Stir in torn basil. Set tomatoes aside at room temperature.
- Spread baguette slices on a sheet pan. Toast under broiler until starting to turn brown. Watch carefully! Flip slices and repeat on second side.
- Place a slice of mozzarella on each baguette slice. Return to oven and broil until cheese melts and starts to bubble.
- Serve cheese crostini with tomato salad for scooping or top each crostini with a spoonful of tomatoes and serve immediately.