It’s Pesto time again on Vegetarian Friday!
This yummy crostini can be an elegant appetizer as guests walk in the door or a light dinner after having a large lunch.
I always adore the basil-tomato-mozzarella combination and this one hit it out of the park!
*There aren’t any measurements in this “recipe” because you can make it to suit your needs or tastes. If you’re making the crostini for two, you only need a few. Love roasted tomatoes? Add a bunch!
Pesto & Roasted Tomato Crostini
Salt & Pepper
French bread or baguette
Fresh mozzarella, sliced thin
Preheat the oven to 350 degrees.
Slice the tomatoes in halves (or quarters, depending upon the size) and place on a baking sheet. Drizzle with about 1 tablespoon of olive oil and season with salt and pepper.
Roast the tomatoes for 30-40 minutes, flipping once. Remove from the oven and set aside.
Slice the bread at a diagonal and spread about 1 tablespoon of prepared pesto across the top of each slice of bread. Top with slices of mozzarella cheese and place under the broiler for about 1 minute or until the cheese is melted.
Top with the roasted tomatoes and fresh basil leaves and serve.