Classic Crostini
20 MIN PREP•48 MIN COOK•68 MIN TOTAL
10 SERVINGS
Some things are just meant to be together — like tomato, basil and garlic. Crafting a successful classic crostini is all about the quality of the ingredients. We use organic extra virgin olive oil, Organic Valley Cultured Butter and the right amount of Organic Valley Shredded Mozzarella atop a golden brown French baguette for a perfectly crispy party favorite.
20 MIN PREP•48 MIN COOK•68 MIN TOTAL
10 SERVINGS
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Ingredients
1 whole head fresh garlic
2 tablespoons + 1 teaspoon extra virgin olive oil
1 12 inch baguette
1-½ cups diced tomatoes
¼ cup chopped fresh basil
1 tablespoon white wine vinegar or white balsamic vinegar
½ teaspoon kosher salt
½ teaspoon crushed red pepper flakes
Directions
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Heat oven to 400 F.
Cut off top 1/2 inch of garlic head exposing cloves. Place on a small sheet of aluminum foil. Drizzle 1 teaspoon of olive oil over garlic; wrap head tightly with foil. Bake 35 to 40 minutes or until garlic is very soft.
While garlic bakes, slice baguette into 2/3 inch thick slices. Brush slices lightly with butter. Place buttered sides up in one layer on a large, rimmed baking sheet. Bake alongside garlic 7 to 8 minutes or until lightly toasted. Remove from oven and set aside.
Unwrap garlic; squeeze soft garlic out of skins into a medium bowl. Add remaining 2 tablespoons of olive oil; mash together with a fork. Add tomatoes, basil, vinegar, salt and pepper flakes; mix lightly. Stir in cheese. Just before serving, spoon tomato mixture over crostini.
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