20 min
PREP TIME
10 min
COOK TIME
7
INGREDIENTS
INGREDIENTS 6 SERVINGS
- 1 1/2 cups (375 milliliters) chopped plum tomatoes
- 3 tablespoons (45 milliliters) olive oil , divided
- 1 tablespoon (15 milliliters) finely chopped fresh garlic
- 1 1/2 teaspoons (7 milliliters) Italiano
- 1/2 baguette , (about 130g), cut diagonally into 12 slices (about 1/2-inch (1-cm) thick)
- 8 mini bocconcini , cut into 24 slices
- 2 teaspoons (10 milliliters) balsamic glaze
Preparation
- 1 Preheat oven to 425°F (220°C). Place tomatoes, 2 tablespoons of the oil, garlic and Seasoning in medium bowl; toss gently until well blended. Cover. Set aside. Arrange baguette slices in single layer on large shallow baking pan. Brush evenly on both sides with remaining 1 tablespoon oil.
- 2 Bake 8 to 10 minutes or until crisp. Cool crostini on wire rack.
- 3 Arrange crostini on serving platter. Stir bruschetta mixture and spoon evenly onto crostini. Top each with 2 slices bocconcini. Drizzle with balsamic glaze to serve.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon

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