Crostini with Mozzarella and Tomato

I actually heated the olive oil on low heat and then added some crushed garlic to it. I usually do about 1/3 cup of oil to 1 tsp of garlic. However, it can be altered, depending upon how strong ...

Really good. I, too, added a splash of balsamic, which the tomatoes seemed to be begging for. I put the tomatoes on first, topped it with a slice of fresh mozzarella, then popped it all back i...

Really liked this very much; we got the expensive imported "ball" mozzarella cheese that's almost white in color from the italian store. It made all the difference. And used garlic salt in lie...

Literally I make this every night with dinner. I add sweet onion, salt and extra virgin olive oil and it has to be fresh basil. The garlic rub is the way to go and to make it a little more heate...

LOVE It! Love it! Love it! My family had this as a light dinner with fruit and summer sausage. We are definetly going to keep this one! Thanks for a quick and easy recipe that is bursting wit...

Not a whole lot of discussion or analysis required on this one. It's classic, authentic and delicious. This is like a staple in our house (once crostini is topped with something it becomes brusc...

I don't really like bread broiled. So I mixed it all up, heaped it on the bread & cooked at 375 for 6-8 min. Perfect, thanks!

The flavor was very good. The bread was too hard to bite into to. I will try it again but with extremely fresh, softer bread.

I keep going back to this and similar recipes for bruschetta and am pretty set on what works best for me. I use Iowa-grown Graddy's or garden-fresh roma tomatoes, fresh basil (chopped or torn), ...