This super easy antipasto is essentially an open-faced panino. A panino is a sandwich cooked on a panino press. My version is much easier and contains half the calories and carbs, which means more vino 😉
I love to pair this crispy crostini with some chilled bubbles like Centanni’s 100% Passerina Charmat Brut from the Le Marche region.
See ingredients, directions and pairings.
1 Loaf of Bread, sliced into 1/2 inch thick, I like to use Ciabatta
3 tablespoons EVOO
2 Ripe Tomatoes, sliced about 1/4 inch thick
10 Slices of Mozzarella, about a 1/4 inch thick
Fresh Basil Leaves, rinsed and dried, to garnish