Pesto Cheese Crostini with Cherry Tomatoes
Yield: 8 servings
Cook Time: 15-20 minutes
Tips: Regular mozzarella cheese, plain feta cheese or other mild white cheeses may be used instead of Burrata cheese (or serve using a variety of cheeses). Firmer cheeses should be cut into 1/4-inch-thick slices.
Suggestion: Perfect as healthy appetizers for parties, snacks or a vegetarian style lunch.
Ingredients
- Basil Pesto
- (Note: See Pesto to make 1 cup. Pre-made pesto may be used instead, if desired.)
- 1/2 cup fresh basil leaves
- 1 large clove garlic
- 1 tablespoon pine nuts
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Crostini
- 8 1/2-inch thick slices baguette
- olive oil (as needed)
- 12 cherry tomatoes, quartered
- 2 tablespoons olive oil
- 1/4 cup basil pesto (homemade or pre-made)
- 2 cloves garlic, minced
- 8 1/2-inch thick slices burrata cheese (slice thinner to make more servings)
Directions
Preheat oven to 350° F.
(Note: Alternatively, you can purchase pre-made pesto, or make a larger batch of pesto via the Pesto recipe.
Place basil leaves, garlic cloves, pine nuts and Parmesan cheese into food processor bowl and mix until mixture becomes crumbly. (Note: Stop once during processing to scrape ingredients from sides and bottom of bowl to ensure blades incorporate all ingredients.) While briefly processing again, gradually add olive oil through top opening of processor until thoroughly blended (about 10 seconds). Remove food processor top and stir briefly by hand to make sure oil and mixture are evenly combined.
Place a little olive oil in a small bowl (about 2 tablespoons), then brush each slice of bread with olive oil on both sides using a pastry brush (add more olive oil to the bowl as needed). Place bread slices on a baking sheet and toast in the oven for 15-20 minutes, or until light golden brown.
In a medium bowl, combine tomatoes, olive oil, pesto and garlic. Mix and season to taste with salt. Add additional olive oil as necessary to achieve nice drizzling consistency, or as desired.
Place a slice of burrata (or other mild white cheese) on each slice of bread. Top with the tomato mixture.
Basil Pesto
(Note: Alternatively, you can purchase pre-made pesto, or make a larger batch of pesto via the Pesto recipe.
Place basil leaves, garlic cloves, pine nuts and Parmesan cheese into food processor bowl and mix until mixture becomes crumbly. (Note: Stop once during processing to scrape ingredients from sides and bottom of bowl to ensure blades incorporate all ingredients.) While briefly processing again, gradually add olive oil through top opening of processor until thoroughly blended (about 10 seconds). Remove food processor top and stir briefly by hand to make sure oil and mixture are evenly combined.
Crostini
Place a little olive oil in a small bowl (about 2 tablespoons), then brush each slice of bread with olive oil on both sides using a pastry brush (add more olive oil to the bowl as needed). Place bread slices on a baking sheet and toast in the oven for 15-20 minutes, or until light golden brown.
In a medium bowl, combine tomatoes, olive oil, pesto and garlic. Mix and season to taste with salt. Add additional olive oil as necessary to achieve nice drizzling consistency, or as desired.
Place a slice of burrata (or other mild white cheese) on each slice of bread. Top with the tomato mixture.