Crostini with mozzarella, tomato and sesame
“The lively flavour and pungent aroma of sesame give dishes an exotic lift.”
- 1 baguette
- 2 cloves of garlic
- 100ml of extra virgin olive oil
- 250g of fresh mozzarella
- 4-5 sliced tomatoes
- 1 cup of tender, young, flat-leaf parsley leaves
- 2 teaspoons of roasted sesame oil
- salt and pepper
- toasted sesame seeds
Much of the familiar rich and nutty flavour of sesame is achieved only after the seeds are roasted or toasted.
Method
Make the crostini - as many as you like - by cutting a baguette into 5mm slices. Mince 2 cloves of garlic, mix well with 100ml of extra virgin olive oil and brush each slice on both sides. Put the slices on a baking tray and place in a 150C oven until crisp and golden. Meanwhile, slice 250g of fresh mozzarella (made from buffalo milk, if available) and put it in a bowl with 4-5 sliced tomatoes. Add a cup of tender, young, flat-leaf parsley leaves. Dress with 4 tbsp of extra virgin olive oil and 2 teaspoons of roasted sesame oil (the Spiral brand is excellent). Season with salt and pepper and finish by sprinkling with toasted sesame seeds.
Serve with the crostini.
