Bloody Mary Crostini


Tomato Jam:

  • 15 oz. can of diced tomatoes, drained
  • 1/2 cup brown sugar

Bloody Mary:

  • 1 cup of tomato juice
  • 2 large eggs
  • 1/3 cup vodka
  • 2 tsp. prepared horseradish
  • 2 tsp. hot sauce
  • 1 tsp. Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices Galbani® Fresh Mozzarella Cheese, sliced
  • 2 Tbsp. butter
  • Baguette or French bread, sliced
  • 6 slices bacon, cooked
  • Small cocktail pickles and large olives, for garnish
  • Toothpicks or skewers


  • Tomato Jam: thoroughly drain tomatoes and add to small pan with brown sugar. Bring to a boil and then reduce heat to simmer for about 15 minutes, until mixture becomes sticky. Set aside.
  • Bloody Mary: in a shallow dish, whisk together tomato juice, eggs, vodka, horseradish, hot sauce, Worcestershire sauce, and season with salt and pepper.
  • Crostini: Heat the stove to medium and melt the butter in a large Teflon skillet. Dip bread slices quickly in Bloody Mary mixture to coat both sides, but do not soak for a long time. Add dipped bread slices to skillet and cook 2-3 minutes. Flip and cook other side, until slightly crispy. Remove from pan, spread tomato jam on top side. Add a slice of fresh mozzarella and a piece of bacon. Top with olives and pickles on a skewer for garnish.