Cook the Issue 2010: Homemade Mozzarella Crostinicomments (1) July 15th, 2010 in Gallery
In addition to making the salad, I also used my homemade mozzarella to make crostini. I didn't have the ingredients for any of the suggestions (how sad is that) so I used pantry ingredients: kalamata olives, capers, thyme, and anchovies. The strong, salty topping went great with the soft, creamy cheese underneath, and with the crispy toasted baguette slices. I used the Basement Baker's blog posting on baguettes for the bread recipe-- superb baguettes for pennies instead of the dollars it would cost for comparable (but less fresh) artisan bread.
Recipe Used: 6 Tasty Toppings for Crostini
posted in: Gallery, Cook the issue 2010