Italian Vegetarian Cooking : Antipasti - Pecorino and Basil Crostini

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Serves: 4
Cooking time (approx.): 26 minutes
Style: Italian Vegetarian

1 teaspoon(s) finely chopped or grated garlic
4 tablespoons olive oil
4 large red ripe firm tomatoes
½ cup(s) finely grated pecorino cheese
2 tablespoon(s) chopped fresh basil
½ teaspoon(s) mild paprika pepper
salt and freshly ground pepper to taste
8 slices foccacia bread
½ cup(s) grated mozzarella chese
fresh basil leaves to garnish

Soak the garlic in some olive oil.
Let the tomatoes stand in boiling water for about 2 minutes with the pan covered. Drain, peel off the skin and finely dice the tomato flesh. Mix along with the pecorino cheese, fresh basil, paprika and half the olive oil. Season to taste with salt and freshly milled pepper. Mix well and let stand.
Meanwhile, brush the bread slices over both sides with the garlic and the olive oil in which it was soaked. Heat the remaining olive oil in a large frying pan and saute the bread slices on both sides for about 4 minutes or till they are crisp and golden.
Place the fried bread slices on a lightly greased baking tray. Spoon the tomato and pecorino mixture on top of each slice and sprinkle the mozzarella. Bake in a preheated oven at 180^oC / 350^oF for about 20 minutes or till golden and bubbling.
garnish with fresh basil.

TIPS:
French baguette can be used in place of foccacia bread.
Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
The amount of cheese can be increased if desired specially if children love it.

Serve hot with: marinated black olives.

Vegetarian Italian Cooking

Pecorino and Basil Crostini