Pesto And Tomato Crostini Recipe With Mozzarella Cheese

7278 shares Facebook Twitter Pinterest Yummly Mix Flipboard Email Perfect party food appetizers packed full of bright and fresh flavors! Caprese Pesto Crostini are fun party finger food. Crostini bread slices are topped with fresh basil pesto and a mixture of marinated cherry tomatoes and fresh mozzarella. This post contains affiliate links. 1 Baguette as needed Olive Oil 2 Tomatoes 2 Fresh Mozzarella Cheese Ball 1/3 cup Basil Pesto to taste Salt to taste Ground Black Pepper

Actual Prep / cook time: about 30 minutes. Clean-up difficulty: 3 Overall difficulty to make: 2 Overall satisfaction: 9 - these are addicting! Price range? This dish is under $5 for two. What I would change next time? Not a thing! For your own version, I recommend: Don't skip the garlic rub! 1. Blend dressing, basil and Parmesan in blender until smooth. 2. Combine tomatoes and mozzarella. 3. Spread basil mixture onto toast slices; top with tomato mixture.

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The combination of toppings in this crostini appetizer recipe is OUT OF THIS WORLD: A generous slather of fresh homemade lemony basil pesto topped with roasted cherry and grape tomatoes and drizzled with a sweet and tangy balsamic glaze. It's perfection. Roasting the tomatoes brings out their sweetness and juiciness.

1. Preheat oven to 350ºF. 2. Slice a baguette on a diagonal into about 1/2″ slices. Drizzle slices with a bit olive oil and sprinkle with salt. 3. Arrange in a single layer on a cookie sheet. Toast until light golden brown 7-9 minutes. 4. Spread pesto on each crostini. Top with 1 or 2 pieces of mozzarella and 1 or 2 pieces of tomato.

Directions: Cut the roasted tomato pieces in half. It's packed with a lot of rich flavor and 1/2 of a piece is perfect on top of the pesto. Place a slice of mozzarella onto the crostini then add a dallop of fresh pesto on top of that and place a piece of the roasted tomato on the pesto, plate and serve……Mangia!

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.

3 mins Total Time: 18 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 French baguette, cut into diagonal 1/2 inch slices 3 tablespoons extra virgin olive oil 4 cloves garlic, halved 6 plum tomatoes, seeded and chopped 1 bunch fresh basil, julienned 1 pound fresh mozzarella cheese, sliced Directions

Vegetarian This post may contain affiliate links. Jump to Recipe If you love Caprese Salad, you absolutely must try these crostini! Crisp crostini slathered in pesto and topped with buttery fresh mozzarella, a red ripe tomato slice and a single basil leaf - heaven! Perfect party fare and one of a favorite in my collection of crostini recipes.

Instructions. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the slices of sourdough bread on the baking sheet and top each with torn mozarella, several halves of tomato and a drizzle of olive oil. Bake until the cheese is melted and the bread is toasted, about ten minutes. Remove from the oven.

Heat oven to 400ºF. 2 Place bread slices in single layer on baking sheet. 3 Bake 7 to 10 min. or until bottoms of bread slices are golden brown. 4 Meanwhile, cut cheese into 6 slices, then cut each slice into 4 pieces. Remove baking sheet from oven. 5 Heat broiler. Turn bread slices over; spread with pesto. Top with cheese. 6

May 26, 2015 Jump to Recipe Print Recipe 8 comments For this Caprese Crostini recipe, crusty Italian bread slices are layered with homemade pesto, smoked mozzarella, blistered cherry tomatoes, and a homemade balsamic reduction. It's the perfect appetizer or snack for summer entertaining! Love fresh summer recipes like this one?

Directions Place the bread slices on an ungreased baking sheet.Combine butter and garlic; spread over bread. Broil 3-4 in. from the heat or until lightly browned.

Make the pesto - Put all the pesto ingredients in a bowl and blitz until smooth using a hand-held blender. You can also do this in a mortar and pestle (photos 1 & 2). Toss everything together - Put the mozzarella and sun-blushed tomatoes in a mixing bowl. Add the pesto and toss to combine (photos 3 & 4). Transfer into a serving bowl.

Place cookie sheet in oven. Broil until bubbly and golden brown on edges, about 5 minutes. Remove from oven. 3. Layer toasted bread with fresh tomato slices. Drizzle with balsamic reduction. 4. Place leftover balsamic reduction in an airtight container in the fridge to use for chicken, caprese salads, or other dishes.

CROSTINI WITH MOZZARELLA, PESTO AND ROASTED TOMATOESThis is definitely one of my favorite recipes. I LOVE! The taste is a show! After you test it, you will a.

Preheat the oven to 350 F. Slice the cheese, tomatoes, and bread and keep them ready. Finely mince the garlic cloves and add them to the olive oil. Now brush both sides of the bread with the garlic/olive oil mixture and arrange them on a baking sheet.

To make 2 ingredient pizza dough, you mix 1 cup of plain unsweetened Greek yogurt with 1.5 cups of self-rising flour, stir together with a fork until it gets all clumpy, then knead it together into a smooth ball. Then let it sit while you prep the rest of the toppings. Related recipe: Tomato Avocado Bruschetta

Pasta With 15-Minute Burst Cherry Tomato Sauce. Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes. Whatever kind of pasta.

Instructions. Cook pasta according to package instructions. In a food processor, blend basil, pine nuts, garlic, parmesan cheese, and olive oil until smooth. Season with salt and pepper to taste. Toss pasta with pesto and diced mozzarella cheese. Serve hot.

Directions . For the pesto: Pick the basil leaves off the stems then rinse and pat the basil dry. Place the basil, Parmesan cheese, pine nuts, garlic and lemon juice in a blender or food processor.

Introducing maybe the best 20 Best: featuring Giorgio Locatelli's garlic, oil and chilli spaghetti, Florence Knight's clams and lovage linguine, Anna Del Conte's bucatini wth pancetta.

Mar 17, 2020 - Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is a healthy recipe packed with nutrients and lots of fresh ingredients! Perfect Spring and Summer salad! Serve it as a side dish or as a

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