ITALIAN CROSTINI
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25 pieces
1, 11 OZ BAGUETTE, cut on a bias into 25 pieces
4 T OLIVE OIL, divided
3 CLOVES GARLIC, finely diced
1/3 C RED ONION, finely diced
¾ C RED WINE
2, 14.5 OZ CANNED DICED TOMATOES
1 t OREGANO, dried
1/3 C BALSAMIC VINEGAR
1/3 C SUGAR
1# FRESH MOZZARELLA CHEESE, cut into 25 slices
½ OZ BASIL, chiffonade
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place sliced baguette on a rimmed baking sheet and drizzle with 3 T olive oil. Bake at 350 degrees for 12-14 minutes or until light golden brown on the bottom of the baguette slices.
In a large sauté pan, add 1 tablespoon olive oil. Over medium heat add garlic and red onion and cook for five minutes or until soft and fragrant. Add wine and continue cooking for an additional three minutes. Then, add diced tomatoes and oregano and let simmer until nearly all of the liquid has evaporated, 20-25 minutes, stirring occasionally. Season to taste with fresh cracked pepper and kosher salt. (Can be made two days in advance.)
Combine vinegar and sugar in a small saucepan and bring to a boil over high heat, whisking until sugar dissolves. Let cook for two minutes and remove from heat. (Can be made two days in advance – refrigerate in a squeeze bottle.)
Spoon tomato confit atop toasted baguette. Top with a slice of fresh mozzarella cheese and bake at 350 degrees for 8-10 minutes or until cheese is melted. Drizzle balsamic syrup over the top of the crostini and then garnish with fresh basil.
1, 11 OZ BAGUETTE, cut on a bias into 25 pieces
4 T OLIVE OIL, divided
3 CLOVES GARLIC, finely diced
1/3 C RED ONION, finely diced
¾ C RED WINE
2, 14.5 OZ CANNED DICED TOMATOES
1 t OREGANO, dried
1/3 C BALSAMIC VINEGAR
1/3 C SUGAR
1# FRESH MOZZARELLA CHEESE, cut into 25 slices
½ OZ BASIL, chiffonade
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place sliced baguette on a rimmed baking sheet and drizzle with 3 T olive oil. Bake at 350 degrees for 12-14 minutes or until light golden brown on the bottom of the baguette slices.
In a large sauté pan, add 1 tablespoon olive oil. Over medium heat add garlic and red onion and cook for five minutes or until soft and fragrant. Add wine and continue cooking for an additional three minutes. Then, add diced tomatoes and oregano and let simmer until nearly all of the liquid has evaporated, 20-25 minutes, stirring occasionally. Season to taste with fresh cracked pepper and kosher salt. (Can be made two days in advance.)
Combine vinegar and sugar in a small saucepan and bring to a boil over high heat, whisking until sugar dissolves. Let cook for two minutes and remove from heat. (Can be made two days in advance – refrigerate in a squeeze bottle.)
Spoon tomato confit atop toasted baguette. Top with a slice of fresh mozzarella cheese and bake at 350 degrees for 8-10 minutes or until cheese is melted. Drizzle balsamic syrup over the top of the crostini and then garnish with fresh basil.
