Description
Crusty Italian bread layered with homemade pesto, smoked mozzarella, blistered cherry tomatoes and a homemade balsamic reduction. Perfect for summer entertaining!
Ingredients
- FOR THE CROSTINI:
- 1 Tablespoon Extra Virgin Olive Oil
- 1 pint Cherry Tomatoes
- 12 slices Of Crusty Baguette
- 12 slices Smoked Mozzarella
- Chopped Basil For Garnish, If Desired
- FOR THE PESTO:
- 1 cup Fresh Basil Leaves
- ½ cups Pecans
- 2 cloves Garlic
- ¼ cups Plus 3 Tablespoons Extra-virgin Olive Oil
- Salt And Pepper, to taste
- FOR THE BALSAMIC REDUCTION:
- ½ cups Balsamic Vinegar
- 1 teaspoon Brown Sugar
Preparation
For the crostini:
Add olive oil into a large cast iron skillet. Over high heat sear the tomatoes until they are caramelized on the outside and become tender, about 2-3 minutes on each side.
Meanwhile, place bread slices in a single layer on a baking sheet and place under the broiler for 2-3 minutes to crisp up. Keep and eye on them so they do not burn. Take bread out of the oven and spoon some pesto (recipe below) onto each crostini. (You will have pesto leftover.)
Next place 1 slice of cheese onto each crostini. Place them back under the broiler until the cheese has melted. Take bread out of the oven and top with the blistered tomatoes and a drizzle of balsamic reduction (recipe below). Garnish with extra fresh chopped basil if desired. Serve immediately.
For the basil pecan pesto:
Add all of the ingredients into a food processor. Pulse until combined. Season with salt and pepper to taste. Set aside until you are ready to assemble your crostini.
For the balsamic reduction:
Add balsamic vinegar and brown sugar to a small saucepan. Simmer for 10 minutes or until the sauce has reduced by half. Keep warm until ready to use.
