• 6 oz mozzarella cheese (part skim), fresh
• 1/2 cup(s) sun-dried tomatoes, oil packed, drained and rinsed
• 1/2 cup(s) basil (fresh), thinly sliced
• 1 French bread baguette (about 2 ft.), sliced
• 2 tbsp olive oil
• 1/2 cup(s) balsamic vinegar
• 2 tsp sugar
|  | 1. Thinly slice brick of mozzarella into about 24 ovals. Drain and rinse sun-dried tomatoes. Roll basil leaves into a cylinder and chiffonade (fancy word for cutting into thin, ribbon-line strips).
2. Slice baguette on an angle into about 24 pieces. Place on cookie sheet.
Brush with a little olive oil (or spray with a little olive oil cooking spray). Broil on high for 2 - 3 minutes (watching closely) or until toasted.
3. Place balsamic vinegar and sugar in sauce pan (sugar is optional). Stir over medium-high heat for 3 - 5 minutes or until it thickens. Turn off heat.
4. Assemble crostini: toasted bread, sun-dried tomatoes, mozzarella, and then basil. Top with drizzle of balsamic reduction. |
