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Crostini with mozzarella and sun dried tomatoes


Rate this recipe 3/5 (4 Votes)
Crostini with mozzarella and sun dried tomatoes 0 Picture


  • 10 Crostini:
  • 1 baguette
  • 1 1/2 cups (5-6 oz) mozzarella di bufala (buffalo)
  • 2 1/4 cups of sun dried tomatoes in oil
  • Extra virgin olive oil
  • dried oregano
  • 1 clove of garlic
  • Pepper


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Average budget


Step 1

Preheat oven to 450 ° F
Mix the sun dried tomatoes into a puree. Drain the mozzarella and then cut into small pieces.

Step 2

Cut in the middle of the 10 slices baguette at an angle of about 1.5 cm. Place them on a rack and roast them until they turn golden.

Step 3

Pull the oven rack, then gently rub one side of each slice with garlic. Top with tomato puree and add the mozzarella. Drizzle each crostini with a drizzle of olive oil and pepper and sprinkle with oregano.

Step 4

Bake and allowing the mozzarella to melt. About 3 to 5 min at 350 ° F.

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Chef Tips and Tricks

Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.



  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon


  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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Crostini with mozzarella and sun dried tomatoes sundried tomatoes and goat cheese