For this month’s International Food Challenge, Priya Suresh @ Priyas Versatile Recipes is taking us on a culinary journey through Campania region of Italy. There are various regional cuisine in Italy and Campania is one among them. Campania is a highly populated region in the southern Italy, located on the Italian Peninsula, with the Mediterranean sea to the west. Best known around the world for its Pizza.
Campania’s exuberant cuisine relies on sun-kissed vegetables and herbs, salty capers, dried pasta, and fresh farmhouse cheeses, chief among them water buffalo’s Mozzarella. Campania is home to over 80 percent of Italy’s water buffaloes, so the Campani produce a number of delicious water buffalo’s milk cheeses. Though none as wide spread or beloved as their Mozzarella di Bufala.
I decided to try the fresh tomao & mozzarella crostini since I had all the ingredients. These crostinis are great to serve as appetizer at a party or as a quick evening snack. With only few ingredients, these crostinis sure pack lot of flavor.
Tomato & Mozzarella Crostini
- 1 ½ Bread loaf " French - small . sliced on a bias into thick pieces
- 1 Mozzarella cheese Fresh - small ball, cut into slices
- ½ cup Grape Cherry Tomatoes / - thinly sliced
- 3 tbsps Butter - melted
- 1 Garlic - cloved, finely minced
- Basil leaves - few for garnish
- Preheat oven 350°F.
- Add minced garlic to melted butter. Brush butter on both sides of the bread and place them on a baking sheet.
- Top each bread piece with a cheese slice and few chopped tomatoes.
- Bake for 10-15 minutes or until the cheese is melted.
- Sprinkle with basil leaves and serve immediately.