Sunday Favorites

I'm very excited about this week's Sunday Favorites and hope a lot of people link up!  This week's topic is what is your favorite recipe?

When Skip and I were first married, I was ridiculously excited to start making all different kinds of meals for him and our friends.  We both loved to entertain and were constantly throwing dinner parties and other small get-togethers with our friends.  I was always in search of a recipe that could become my 'signature'.  I wanted something that people would love and would always want me to make.  I wanted something I could pass down to my children, something I would be known for. 

At our very first Christmas party in 2005 I found it.  Tucked in with some recipes I received at William Sonoma when we registered for our wedding, was a recipe for Fresh Mozzarella and Tomato Crostini.  It looked delicious and I thought the red and white colors would look great on our Christmas table. 

image found at WilliamSonoma.com

Well let me tell you, it was a *huge* hit.  I have made it for every party we've had since.  I've had friends tell me it's not a party unless I make it!  I'm so glad that I've found my 'signature recipe'!

Now you can make this fabulous dish as well!  Here is the recipe, which can also be found on the William Sonoma website.  {and no I'm not worried about sharing this recipe with you, because I don't really follow it exactly...have to keep a few things to myself!}

Ingredients:
Extra-virgin olive oil for brushing, plus 1/4 cup


1 baguette, cut crosswise into 1/4-inch-thick


slices


Salt and coarsely ground pepper, to taste


8 vine-ripened tomatoes, about 1 1/2 lb. total


1/2 cup slivered fresh basil leaves


2 Tbs. finely minced red onion


1/4 tsp. minced garlic


1 Tbs. aged balsamic vinegar


1 1/2 lb. fresh mozzarella cheese


Directions:


Preheat an oven to 350°F.






Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer. Brush the tops with oil, and season with salt and pepper. Bake until crisp and golden, 15 to 18 minutes. If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.






Core, seed and dice the tomatoes. In a bowl, stir together the tomatoes, half of the basil, the onion, garlic, vinegar, the 1/4 cup olive oil, salt and pepper.






Slice the mozzarella into 1/4-inch-thick pieces or into smaller pieces so they fit on the crostini. To assemble, lay a piece of mozzarella on each crostini and spoon 1 to 2 Tbs. of the tomato salad on top. Garnish each with a pinch of the remaining basil. Serve immediately.


Serves 8.


Williams-Sonoma Kitchen.


 

Now it's your turn to share a favorite recipe.  Link up and hop around!