Be careful not to overheat the crostini; the cheese and tomatoes should be just warmed through and softened but not melted or falling apart. It’s perfect if you have slightly underripe tomatoes.

　　

Ingredients

4 to 6 servings

　　1 baguette, sliced 1/2 inch thick (30 to 36 slices)

　　1/4 cup extra-virgin olive oil

　　Salt

　　5 Roma tomatoes, sliced

　　Freshly ground black pepper

　　1 1/4 pounds fresh mozzarella cheese, sliced

　　Leaves from 1 bunch of fresh basil

　　

Step 1

Preheat the oven to 450°F. Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

　　

Step 2

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

　　Everyday Pasta