Crostini alla Pizzaiola

• portioner: Makes 12 crostini.

Ingredienser

¼ pound bocconcini, small balls of fresh mozzarella, drained

2 red ripe Roma tomatoes

12 thin rounds of bread, cut from a narrow baguette-style loaf

Extra-virgin olive oil for bread

Salt and freshly ground black pepper

Dried Mediterranean oregano, such as Greek oregano

Extra-virgin olive oil for drizzling

8 fresh green basil leaves, chopped

Instruktioner

Cut the bocconcini lengthwise into 12 slices. Drain well on folded tea towels. It is important to drain the mozzarella thoroughly or the crostini will become soggy. Cut each tomato crosswise into 6 slices.

Arrange the bread rounds on a baking sheet. Brush each one lightly with olive oil. Place a slice of mozzarella on each piece of bread. Cover with a slice of tomato. Season with salt and pepper. Sprinkle with oregano and drizzle with a few drops of olive oil. Place in a 450° oven for about 10 minutes or until the cheese melts and the tomatoes soften. Remove crostini rounds from the oven and transfer

them to a serving platter. Sprinkle with the basil. Serve immediately.