Crostoni Margherita, a full Neapolitan taste

3157

The recipes of traditional Neapolitan cuisine.

Quick to cook, served as an appetizer or, in massive doses, for a succulent dinner, crostoni are a festival of gulf’s colors. The red of the tomatoes, which may be the cherry ones, the piennolo ones or even San Marzano’s, the white of the mozzarella or provola, depending on your tastes, and the bright green of the basil, the herb of kings. Quick and easy dish, but it makes the taste buds so happy.

Ingredients (for 4 people):

8 slices of peasant bread thick at least one centimeter.

200 g cherry tomatoes, San Marzano’s or piennolo’s

400 gr mozzarella or provola

1 bundle of basil

butter, salt and pepper

Making of recipe.

Grease well a large baking tray and place the bread slices in it. Once the mozzarella is completely  drained the mozzarella or provola (in case, once sliced put it in the fridge for half an hour), put it on the bread along with some minced cherry tomatoes. Season with enough salt, chopped basil and a little pepper if you like. Before baking, make sure that the oven is at maximum heat and is already very hot. Then place the tray on the bottom of the oven for a few minutes to toast the bread in the bottom part, then rise it up toward the top of the oven for a few minutes to brown the mozzarella or provolone. Be careful not to burn the bread. Serve while still steaming and success will be assured.