PESTO-BOCCONCINI CROSTINI
It's hard to beat the combination of mozzarella and pesto sauce for a quick Italian lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Dividing evenly, spread crostini with prepared pesto; top with bocconcini. Season with salt and pepper.
PEA PESTO CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
- For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
- Top with tomato halves and serve.
- *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.
PESTO BRUSCHETTA ON GARLIC CROSTINI
Provided by Kelsey Nixon
Time 18m
Yield serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
- While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
PESTO AND MOZZARELLA CROSTINI
Discover Pesto and Mozzarella Crostini, the perfect appetizer! This mozzarella crostini features crispy sliced bread, creamy mozzarella cheese and traditional basil pesto. Serve this recipe before family pasta night!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 8 servings, 3 crostini each
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Place bread slices in single layer on baking sheet.
- Bake 7 to 10 min. or until bottoms of bread slices are golden brown.
- Meanwhile, cut cheese into 6 slices, then cut each slice into 4 pieces. Remove baking sheet from oven.
- Heat broiler. Turn bread slices over; spread with pesto. Top with cheese.
- Broil, 6 inches from heat, 1 min. or until cheese is melted and lightly browned.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PESTO CROSTINI RECIPE
Steps:
- Heat the oven to 375??. Slice the baguette into 1/2-inch-thick slices. Place on a baking sheet and brush with 1 tablespoon of the oil. Bake until golden and crisp, 10 to 12 minutes. Once the bread is toasted, smear-dividing evenly-a bit of pesto onto each crostini. Top each piece with one half each of the tomato and bocconcini. Drizzle each with some of the remaining tablespoon of oil and season with the salt and pepper. Pop back in the oven for 1 minute until heated through.
BELL PEPPER AND ONION CROSTINI WITH PESTO
Categories Onion Pepper Appetizer Bake Summer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Soy Free Kosher
Yield Makes 60 crostini
Number Of Ingredients 19
Steps:
- Make toasts:
- Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
- Cook peppers and onions:
- Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
- Make pesto while peppers cook:
- Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
- Assemble crostini:
- Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.
PESTO CROSTINI
Just 20 minutes to a homemade pesto spread atop cream cheese and crusty bread. This classic party appetizer is a delectable way to glam up your table.
Provided by My Food and Family
Categories Italian Food
Time 20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Blend dressing, basil and 1/3 cup Parmesan in blender until smooth.
- Spread cream cheese spread onto toast slices; top with basil mixture.
- Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SUPER EASY APPETIZER - TOMATO AND PESTO CROSTINI
Make and share this Super Easy Appetizer - Tomato and Pesto Crostini recipe from Food.com.
Provided by amanda l b
Categories < 30 Mins
Time 20m
Yield 16 pieced, 6 serving(s)
Number Of Ingredients 4
Steps:
- Defrost the puff pastry, and cut into 16 squares.
- Cook in moderate oven for 10 minutes so that the pastry is slightly golden and starting to puff.
- On each square, place a bocconini slice, followed by a cherry tomato (flat size down) and a small blob of pesto.
- Put back into oven and cook a further 10 minutes until the boconncini have started to melt.
- Serve immediately.
Nutrition Facts : Calories 356.9, Fat 25.1, SaturatedFat 9.5, Cholesterol 33.6, Sodium 369.5, Carbohydrate 20.2, Fiber 0.9, Sugar 1.3, Protein 12.6
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