Sometimes I find myself surrounded by remnants of meals past; some mozzarella and basil from that lasagne I made, some tomatoes from that sauce I cooked, some bread from me eating that loaf of bread… you get the picture. I hate throwing out food since it’s wasteful and not cost effective, but it can be hard to concoct a meal out of leftovers. How are you supposed to find a recipe that uses everything you have laying around your kitchen? Often, you can’t, but if you only have to run out and buy one new thing in order to make a recipe that involves most of your leftovers, why not?
I came up with this crostini recipe when I saw that an old loaf of Italian bread was about to be thrown out. I looked around and saw that we had some tomatoes, which we normally keep in the house to put in salads, and some basil leaves from our basil plant out back. I had never made crostinis before, but one of my classmates had made them recently, so I had a rough idea of what making them entailed. Luckily, I discovered that cooking crostinis is very simple. As long as you don’t burn the bread (which I’m sure you won’t), there’s not much that can go wrong. Since this recipe was intended as a way to use leftovers, I left the ingredient amounts loose so that you can adjust it to fit your pantry.
One loaf of few-day-old Italian bread
A couple of small-medium sized tomatoes (not cherry tomatoes)
Mozzarella cheese (fresh is always preferable, but feel free to use prepackaged like I did here)
3-4 torn basil leaves
Garlic salt (if you don’t have garlic salt, you can use a pinch of garlic powder and coarse salt)
Preheat the oven to 350 degrees.
Slice bread into 1/4 inch slices. Brush both sides of each slice with olive oil so that the middle appears yellow and slightly moist- no need to drench them! Sprinkle each side with garlic salt and pepper.
Lay the crostini on a baking sheet (or two, depending on how many you’re making). Put crostini in the oven for about 15 minutes, or until they no longer appear moist and the crust is a deeper brown than when you put them in. Let cool for a few minutes on the baking sheet(s).
Chop the kalamata olives and mix with feta cheese. Take half of the bread off of the baking sheet(s) and top with kalamata-feta mixture. Set aside.
Cut tomatoes so that each piece is no larger than the size of a nickel. Do the same with the mozzarella. There should be about the same amount of mozzarella and tomatoes. Tear the basil leaves and mix with the tomato-mozzarella mixture. Put on top of the remaining crostini.
Combine both types of crostini on a serving plate, and sprinkle with a few pinches of pepper.