Crostino Recipe

Prepare and toast the bread

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with 3 tablespoons olive oil and sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Toast in the oven for 8–10 minutes, flipping once halfway, until edges are golden and crisp but not hard.

Make the tomato mixture

While the bread toasts, drain excess oil from the oil-packed sun-dried tomatoes and roughly chop them. In a small bowl, combine chopped sun-dried tomatoes, 2 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon smoked paprika, 2 tablespoons chopped basil, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mash lightly with the back of a spoon or a fork so the mixture holds together but still has texture. Taste and adjust seasoning.

Warm gently (optional)

If you prefer a slightly warm topping, transfer the tomato mixture to a small skillet and warm over low heat for 1–2 minutes just to meld flavors; do not overcook.

Assemble the crostini

When crostini are toasted, let them cool for 1 minute. Top each slice with about 1 teaspoon of the sun-dried tomato mixture (adjust so mixture covers but doesn't fall off). Tear or slice the fresh mozzarella into pieces roughly the size of each crostini and place one piece atop the tomato mixture. If using bocconcini, halve if necessary.

Finish and serve

Return assembled crostini to the oven for 2–3 minutes (or use a broiler on low for 30–60 seconds) just to warm the mozzarella until slightly soft — do not fully melt. Remove from oven, sprinkle with 2 tablespoons grated Parmesan (optional) and garnish with microgreens or basil leaves. Serve immediately while still slightly warm.