The first time I made these they disappeared fast! My family loves fresh mozzarella, but if I put out just the cheese they eat it all up, and it’s so expensive, so I got creative with this appetizer. I also like it because you can use a loaf of day-old Italian bread and it doesn’t go to waste. These have a really nice flavor between the creaminess of the cheese and the sweet, tangy flavor of the balsamic vinegar. Here are the directions.
Set the oven at 425. Prepare a cookie sheet lined with tin foil. Thinly slice bread and line up about 6 slices across making about 8 rows. Drizzle oil olive and the sprinkle the herbs and the chopped garlic on top, but don’t overdo the garlic, sometimes it burns when the oven is set high.
Cook for roughly 7 minutes and flip onto the other side. Drizzle olive oil on the other side and let them cook an additional 5 minutes. In the meantime, slice the cheese into thin slices and cut each slice into three sections and then in half, so you will have 6 tiny pieces. You just want a small piece of mozzarella cheese on each toast, just a taste. Once the bread is browned and crunchy, take out the cookie sheet and add the cheese while the bread is still hot. This way the cheese gets warmed from the heat of the toast.
Then plate the appetizers onto a large white platter. I like the white platter because the drizzle of balsamic vinegar will look amazing and pop against the white background. I use Carter & Cavero (They ship) Red Apple Balsamic Vinegar. Artfully drizzle it all over the appetizers and plate. This vinegar has the texture of a balsamic reduction sauce, so if you can’t find something of that texture, which is thick, make your own. Serve these warm.
It’s best to make these about a half hour before company comes and drizzle the balsamic vinegar on minutes before the guests arrive. You could try to make the bread earlier and re-heat the bread for a few minutes in the oven then add the cheese to save you a step. Enjoy!