04 April 2013

Fresh Mozzarella and Arugula Crostini

Why is a simple always the tastiest?

When I remember some of our travels, I always seem to remember the simple pleasures of food versus the fancy restaurants. Case in point, Fresh Mozzarella and Arugula Crostini. The baguette was toasted to perfection, the olive oil was fruity and golden, the arugula was peppery and bitter and the Fresh Mozzarella was milky and warm.....it was my "ah-ha" Italian moment. This is a recipe that requires GREAT quality ingredients, use the best you can afford. Because the simplicity of the ingredients, each component is actually tasted and you want them to be amazing. I also use only coarse sea salt for these, I want the crunch and they need a good bit of salt to bring out the flavors.

Spring is here and the allure of fresh garden arugula was calling me. So simple to make, so lovely before dinner, so fresh.


10 slices of fresh baguette
1 ball Fresh Mozzarella (of course I used Four Corners Creamery)
1 handful of fresh Arugula, cleaned and torn to 2 inch pieces
Best Quality Extra Virgin Olive Oil
1 teaspoon coarse sea salt

Preheat oven to 350 degrees.

Brush baguette slices with a bit of olive oil and bake 7 minutes. In the meantime, slice 1/2 ball of fresh mozzarella into 10 slices.

Assemble by layering a small amount of arugula and slice of fresh mozzarella on top of each baguette slice. Drizzle with a bit of olive oil and sprinkle (give it a healthy bit as it really brings out the flavors!) with sea salt. Eat immediately!

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