Crostini Italiano

Lynn Socko


I bought some fresh Mozzarella last week, and this is on of two dishes I created for it!

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★★★★★ 1 vote
1 dzn
25 Min
10 Min


loaf french bread, sliced and lightly toasted
3 oz
1 lb
fresh mozzarella slices
1 pt
cherry tomatoes (tomato garlic jelly)
2 large
portabellos, sliced, slightly cooked in butter
**fresh basil leaves
**butter, garlic infused olive oil
**salt and pepper to taste


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1For tomato garlic jelly, cut 1 pint of cherry or grape tomatoes in half. Place in skillet with 1 1/2 TBL. of butter and 1 1/2 TBL. of garlic infused olive oil. saute for 20-30 min. Press on tomatoes with spoon or spatula frequently during cooking. Once cooked it should resemble jelly. If needed, drain excess juice.

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2Slice two large portabello mushrooms, saute in olive oil, or garlic infused olive oil until tender, about 10 min.

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3Butter and lightly toast one side of bread slices.

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4Place toasted side of crostini up, untoasted side on baking sheet. Place portabello slices, mozzarella, spread on tomato garlic jelly.

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5Place proscitto on top. Place on baking sheet and place in 400° oven just long enough for cheese to start melting. Remove from oven and sprinkle with chopped fresh basil.

About this Recipe