Mozzarella Crostini with Lemon & Tomato
This is a quick and easy toast for any time of day, from late at night to early morning. It’s essentially the vegetarian version of the Pan con Tomate with Ham (this page), using lemony, oily mozzarella cheese instead of pork. It’s hard to beat ham, but this fresh, citrusy mozzarella toast comes pretty damn close.
Ingrediënten
Serves 4 to 6
- About 8 ounces fresh mozzarella cut into ½-inch rounds
- Extra-virgin olive oil
- Zest and juice of 1 Meyer lemon
- 1 loaf sourdough cut into ¾-inch slices
- 1 clove garlic halved
- 1 large heirloom tomato halved
- Flaky sea salt
Instructies
- Preheat your oven to 400°F.
- Set the mozzarella slices in a small bowl.
- Top with a large glug of olive oil and the lemon zest and juice.
- Let the cheese marinate at room temperature for 15 minutes.
- Meanwhile, arrange the bread slices in a single layer on a baking sheet and toast until they’ve firmed but haven’t browned, about 2 minutes.
- Rub the garlic on the sliced bread.
- Just a bit—you don’t want the garlic to overpower the mozzarella and tomato.
- Rub the cut sides of the tomato along the bread, allowing the juices to rehydrate it.
- Discard any remaining tomato and spread the mozzarella slices on top of the bread.
- Drizzle with the marinade and top with a pinch of flaky sea salt.
- Serve immediately.
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