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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Homemade Mozzarella Crostini

By Pielove, member

July 15th, 2010

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
Comments (1)

ICDOCEAN1 writes: I am just now getting ready to post the Tasty Toppings for Crostini that we enjoyed last night...

It is just too hot to turn the oven on so baking bread is just out of the question until we have some cooler weather.

Good job! Posted: 9:25 am on July 16th

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