Description
Become your family and friends’ surrogate Italian grandmother and serve these crunchy, cheesy, garlicky bites of summer goodness!
Ingredients
- FOR THE GARLIC SCAPE PESTO:
- ⅔ cups Diced Garlic Scapes
- ⅓ cups Freshly Grated Parmesan-reggiano
- ¼ cups Raw Pistachios
- 2 Tablespoons Fresh Lemon Juice
- ⅓ cups Extra Virgin Olive Oil
- Salt And Pepper, to taste
- FOR THE CROSTINI:
- 1 French Baguette
- 3 Tablespoons Extra Virgin Olive Oil
- 1 cup Freshly Grated Low-moisture Mozzarella
- ¾ cups Seeded And Diced Tomatoes
- Salt And Pepper, to taste
Preparation
Preheat oven to 350º F.
To make the garlic scape pesto, combine garlic scapes, Parmesan-Reggiano, pistachios and lemon juice in a food processor and process at a medium speed until they are roughly chopped. Continue to run the food processor and slowly pour olive oil in through the opening of the lid on the food processor. Process until all ingredients are very finely chopped and beginning to become smooth. If pesto seems a little thick, add 2–4 tablespoons water until desired thickness is achieved. Finally, stir in salt and pepper to taste.
Cut baguette into 1/4” thick pieces and lightly brush one side with olive oil. Place olive oil side down on a baking sheet.
Using a butter knife, evenly spread approximately 2 teaspoons garlic scape pesto on each crostini and then sprinkle with grated mozzarella.
Bake crostini in a 350ºF oven for 8–10 minutes, or until bottoms are golden brown and cheese is bubbling on top. While crostini is baking, dice and seed tomatoes.
After removing crostini from the oven, immediately top with diced tomatoes and serve with salt and fresh cracked pepper to taste.
