Crostini with Mozzarella and cherry tomato confit

Crostini with Mozzarella and cherry tomato confit

Sometimes, you have to do some magic for the weather gods to ask for nice weather. For instance when we’re in May, but the thermometer seems to be stuck on its March setting. Maybe this is the reason why I am already thinking about warm summer evenings in Italy.

This small and rather classical amuse-bouche keeps in line with the italian flag as well as with italian flavors. The tomato confit livens up this take on a classic bruschetta with its sweet and sour depth that work nicely with the buffalo mozzarella. If you can’t find the small bocconcini version, you can also shred two large mozzarella cheeses into smaller pieces and pat them dry.


  • 200g cherry tomatoes, halved
  • 4 shallots cut into fine slices
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons red wine vinegar
  • 1 fresh baguette, cut on the bias into 1.5cm slices
  • 10 Bocconcini Mozzarella di Bufala or 2 large Mozzarella di bufala
  • 1/2 bouquet of basil, cut into chiffonade
  • 1 halved garlic clove, germ removed
  • Maldon salt
  • olive oil


1. Add halved cherry tomatoes, shallots, along with the sugar, butter and red wine vinegar to a small saucière. Cook at low heat for 30 minutes until the confit assumes a syrupy consistency.

Be careful that the tomatoes are still somewhat intact and not completely cooked to puree.

2. Fill confit into a clean preserving jar and let it cool

3. Roast baguette slices for 5 minutes in a 160°C oven. Rub with the garlic clove and drizzle with olive oil.

4. Add a good teaspoon of confit and half a bocconcino to each slice. Decorate with the basil and sprinkle with salt. Serve immediately.

Fresh thyme leaves work well as an alternative to basil.

This confit is quite tasty, and keeps for a month if properly refrigerated. Consider making a double portion, so you have something at hand if guests are unexpectedly showing up.

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Serves 20 slices
Cooking time:1 hour