Caprese and Sirloin Crostini

2 Small yellow tomatoes- seeded and chopped
1 Medium red tomato on the vine- seeded and chopped
1 Whole Wheat Baguette
2 Balls of Ovoline Mozzarealla 
1 7oz. Lean Sirloin cooked to desired temperature (I cook to medium)
1 Clove garlic- peeled
Fresh Basil
Olive Oil
Salt and Pepper



Chop and combine the tomatoes with olive oil, salt and pepper. Enough olive oil to coat the tomatoes.

Cut the baguette on a slant. On a baking sheet drizzle olive oil, then place bread flat on sheet and drizzle again. 
Place in oven at 325 until slightly browned, then flip and leave for another 5 min. The bread should be crispy but not burnt or hard. Golden brown in best. After you take the bread out of the oven and it has cooled a bit, get the peeled clove of garlic and rub over the top or each piece of bread. The bread acts like a grater.


After the garlic has been rubbed on your toast, layer the thin slices of sirloin and mozzarella. 
Place the baking sheet back in the oven and let the Mozzarella soften and melt slightly. About 5-7 minutes. You want it to keep its texture and avoid it getting gooey and stringy. This is just to warm the steak and help it all stay put. (Cut the basil while the crostini are in the oven- Take the leaves and roll them tightly and cut in thin strips)

I also make a version with out the meat for vegetarians and selectarians. Which are shown here.



Remove the baking sheet from the oven and place on plate or platter to finish. Add a heaping teaspoon of tomato mix on top. Sprinkle with Basil and salt and pepper to taste. 


Kitchen Tip: The best way to keep fresh herbs fresh is to treat them like any plant or cut flower. Cut the bottom of the stems and place in a glass of water. Refrigerate. 

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