Crostini Tomato Pesto Mozzarella Appetizer

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My cousin Cathy in RI turned me onto this years ago --there are several variations as you can use pest or fresh basil as well. I am lucky to still have frozen basil from end of the summer from our friends Leo and Lynn's garden. I can never remember if she finishes the layering with the mozzarella or tomato so we did both --also I normally make this with fresh mozzarella but had used it for another recipe --so the shredded work OK.
**Crostini side note - buy a baguette from grocery bakery and they will run it through their bread slicing machine for you free !!- Much easier and a quick time save--again you can use it fresh bread or I usually just throw them on a cookie sheet spray with PAM and in oven 425 for about 20 minutes til light brown --let them cool and you can then put them aside til ready to use.

Crostini
Tomato -sliced plum size works best
 Pesto or fresh basil
Mozzarella -fresh preferred but shredded works OK too
Layer pesto ( or basil leaf) onto bread baguette slice first--then top with tomato/mozzarella or
mozzarella/ tomato!
Since we went over to Wendy and Laurie's house she is doing the honors of putting into oven--425 for about 15-20 minutes. Thanks Wendy!
Now onto the serving platter they go!
Yummo! Don't these look great!
Laurie loves them!!
So does Kevin!!
Aaah here were are doing our happy hour at the lake--great views from Laurie and Wendy's deck!!

Comments

  1. AnonymousAugust 7, 2011 at 12:19 PM

    Hi Judy.
    Bob left for a meeting in Wisc. this am and I'm messing around on my computer ... just and look who I find. My LA buddies enjoying our favorite time of day. What a small, lovely world.
    Love your blog girlfriend. xxoo cathe

    ReplyDelete

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