Tomato and Bocconcini Crostini with Arugula Oil
Tomato and Bocconcini Crostini with Arugula Oil
Ingredients
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh arugula, watercress or basil
- 12 thick slices 1/2-inch (1-cm) baguette, lightly toasted
- arugula, watercress or basil for garnish
- 4 balls of bocconcini
- 1 large mozzarella di buffala cheese ball (200 g/6 1/2 oz), sliced
- 12 thin tranches of yellow tomatoes
- 12 thin slices of red tomatoes
- fleur de sel
- crushed black pepper
Instructions
- In a blender, purée the oil and arugula. Brush the bread slices with the arugula oil. On each slice, place a leaf of arugula, watercress or basil, then a slice of yellow tomato, a slice of cheese and a slice of red tomato. Drizzle again with arugula oil, salt and pepper. Serve immediately.
Tomato and Bocconcini Crostini with Arugula Oil