Tomato and Bocconcini Crostini with Arugula Oil

Tomato and Bocconcini Crostini with Arugula Oil

  • Preparation 15 min
  • Cooking 7 min
  • Servings 12
  • Vegetarian
  • Nut-free
  • Egg-free




Note from Ricardo

You can flavor the tomato and bocconcini crostini with a little garlic flower and olive oil instead of using herbs. Garlic flower is an ingredient that is a now very popular. Once you discover it, you can’t do without. Much softer and digestible than garlic itself, garlic flower does not have the strong side, which appeals to people who digest garlic poorly. I use it everywhere: in sauces, pasta, salad and canapes. To prepare, we harvest the garlic flowers while still in bud in late June. We chop them up with their stems and put them in jars in sunflower oil, and we season it with a little lemon juice. This condiment will keep for up to one year in the refrigerator once the jar is opened. Practical! You can always have it on hand. Garlic flower, the Le Petit Mas brand (819-658-3321), is mainly offered in specialty groceries.

Personal Note