Fresh Mozzarella, Tomato and Basil Crostini 

Ingredient

Method

1. Preheat the broiler. Cut off the end crusts of the bread and reserve for bread crumbs. Cut the loaf into 1/2-inch-thick slices. Cut the larger slices in half to make pieces that are approximately 2 inches square.
2. Place slices on a large baking sheet. Broil 15 cm (6 inches) from the heat source for about 2 minutes, just to dry. Remove from the broiler, turn pieces over and spray lightly with olive oil from a mister or coat lightly with a pastry brush dipped in oil. Return to the broiler and cook for about 1 minute, or until the oil is sizzling. Remove and rub each crostini with a cut side of garlic. 
3. Remove the mozzarella from the whey, pat dry and cut into thin slices. Then cut the tomatoes into thin slices. Pick off and reserve several pretty basil sprigs for garnish. Pinch 36 leaves from the stems. 
4. On each crostini, place a slice of mozzarella, a basil leaf, and a tomato slice. Season with salt and ground black pepper. Drizzle a drop of oil on each tomato and garnish the platter with the reserved basil sprigs.
   Serve right away.