Crostini with mozzarella, tomato and sesame

Author:: Steve Manfredi
Time:: < 30 mins
Difficulty:: Medium
Special options:: Nut-free, Egg-free

Much of the familiar rich and nutty flavour of sesame is achieved only after the seeds are roasted or toasted.

Crostini with mozzarella, tomato and sesame

Photo: Jennifer Soo

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Ingredients

1 baguette
2 cloves garlic
180ml extra virgin olive oil
250g fresh mozzarella
4-5 tomatoes, sliced
1 cup tender, young, flat-leaf parsley leaves
2 teaspoons roasted sesame oil
salt and pepper
toasted sesame seeds

Method

Make the crostini - as many as you like - by cutting a baguette into 5mm slices. Mince 2 cloves of garlic, mix well with 100ml extra virgin olive oil and brush each slice on both sides.

Put the slices on a baking tray and place in a 150C oven until crisp and golden.

Meanwhile, slice mozzarella (made from buffalo milk, if available) and put it in a bowl with tomatoes. Add parsley leaves. Dress with remaining olive oil and sesame oil (the Spiral brand is excellent). Season with salt and pepper and finish by sprinkling with toasted sesame seeds.

Serve with the crostini.

Main ingredient:: Bread, Tomato
Cuisine:: Italian
Course:: Finger-food, Snacks, Starter/Entree
Occasion:: Cocktail Party

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