– 1 loaf Italian bread or French bread I sliced 16 slices from it and had a little bit more remaining – 20-24 Cherry Tomatoes sliced twice or thrice – 1 ball Fresh mozzarella sliced thinly – ⅓ cup olive oil – 5 cloves Garlic minced finely – ¼ cup basil pesto – a handful Fresh basil leaves chopped (optional)
– Preheat the oven to 400 F. – In a blender jar or a food processor bowl, add the tapioca flour, milk, oil, salt and egg. – Pulse it a few times to blend it into a smooth batter. – Add the cheese and just do couple of small pulses to combine everything.
– Bake the bread slices until light golden brown and appear toasted. This will take about 4 to 5 minutes. Keep an eye on them as the bread could burn easily. – Now top the toasted bread slices with sliced cheese, cherry tomatoes and basil pesto (or fresh basil, if using). – Bake for another 5 minutes or so until the cheese is melted and the bread is well toasted. – Serve the Crostini with Cherry Tomatoes And Mozzarella warm!