Arugula Salad with Mozzarella & Slow-Roasted Tomato Crostini

(From Gwyneth Paltrow’s My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness)


1 dozen thin baguette slices
Extra virgin olive oil
12 thin slices mozzarella*
6 halves slow-roasted tomatoes (recipe follows)
2 C baby arugula
1 Tbsp balsamic vinegar
salt & pepper to taste


Preheat broiler. Place the baguette slices on a baking sheet and drizzle or brush with olive oil. Place a slice of cheese on top of each bread slice, then place under the broiler until the cheese is melted and bubbly (a minute or less). Top each crostini with a tomato half. Toss the arugula with a Tbsp of olive oil, the vinegar and salt & pepper to taste. Serve.

*Fresh mozzarella may be used instead of the smoked variety.

Slow-Roasted Tomatoes
Preheat oven to 275°F. Slice tomatoes in half horizontally. Sprinkle with salt & drizzle with extra-virgin olive oil. Roast tomatoes 3-7 hours (depending on how many you have), or until they look sun-dried (the edges should be caramelized, and almost all the moisture evaporated). Keep refrigerated in an air-tight container & tossed with olive oil for up to a week.

One Reply to “Arugula Salad with Mozzarella & Slow-Roasted Tomato Crostini”

  1. Pingback: “I realize that I was wrong…” | Tramplingrose

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.