Easy Pesto and Mozzarella Crostini: A Flavorful Italian Delight

If you’re searching for a delectable appetizer that’s both easy and sophisticated, look no further than this easy Pesto and mozzarella crostini recipe. Originating from Italy, crostini are small, toasted bread slices topped with various spreads, and this particular version combines the vibrant flavors of homemade pesto and creamy mozzarella. Whether you’re hosting a dinner party, planning a picnic, or simply indulging in a delightful snack, these crostini are sure to impress your guests and tantalize your taste buds.

What makes this recipe unique is the simple yet exquisite combination of fresh ingredients. The bright, herbal notes of the pesto harmonize beautifully with the rich and milky mozzarella, creating a perfect balance on a crunchy bread base. Plus, if you’re looking to create a vegan Pesto and mozzarella crostini, we’ve included substitutions for dairy and gluten-free options to ensure everyone can enjoy this delightful dish. Let’s dive into the recipe and explore the world of Italian flavors!

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving Size: 12 crostini

Ingredients

For the Crostini

1 large baguette or ciabatta loaf
2 tablespoons olive oil
1 clove garlic, peeled and halved

For the Pesto

2 cups fresh basil leaves, packed
1/2 cup pine nuts (or walnuts for a budget-friendly option)
1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
2-3 cloves garlic
1/2 cup olive oil
Salt and pepper to taste

For the Topping

8 ounces fresh mozzarella cheese, sliced
Cherry tomatoes, halved (optional, for garnishing)
Balsamic glaze (optional, for drizzling)

Equipment List

Sharp knife
Cutting board
Baking sheet
Food processor (for the pesto)
Measuring cups and spoons
Pastry brush (optional, for oiling bread)

Step-by-Step Instructions

Prepare the Crostini: Preheat your oven to 400°F (200°C). While the oven is warming, slice your baguette or ciabatta into 1/2-inch thick slices. Arrange them on a baking sheet.
Oil the Bread: Drizzle olive oil lightly over the bread slices, ensuring each piece is coated. For an extra flavor kick, use a pastry brush to spread it evenly.
Toast the Bread: Place the baking sheet in the oven and toast the bread for about 5-7 minutes, or until they are crisp and golden. Remove from the oven and let them cool slightly.
Infuse with Garlic: While the bread is still warm, take the halved garlic clove and rub the cut side gently onto the surface of each toasted slice. This will impart a lovely garlic aroma without overpowering the dish.
Make the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until everything is finely chopped.
Add Olive Oil: While the processor is running, slowly drizzle in the olive oil until the mixture is well combined and smooth. You may need to scrape the sides occasionally. Season with salt and pepper to taste.
Assemble the Crostini: Spread a generous amount of the homemade pesto over each toasted bread slice. Top each piece with a slice of fresh mozzarella.
Final Toasting (Optional): For a melted cheese effect, return the assembled crostini to the oven for an additional 2-3 minutes, just until the mozzarella starts to melt gently.
Garnish and Serve: If using, top with halved cherry tomatoes and drizzle some balsamic glaze over the crostini for a sweet finish. Serve warm and enjoy your homemade Pesto and mozzarella crostini from scratch!

Special Notes

Storage: Store any leftover crostini in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for about 5-7 minutes.
Make-Ahead: The pesto can be made ahead of time and stored in the refrigerator for up to a week. Just remember to cover the surface with a thin layer of olive oil to prevent browning.
Troubleshooting: If your pesto is too thick, add 1-2 tablespoons of water or additional olive oil until you reach your desired consistency.

Variations and Customizations

Gluten-Free: Use gluten-free bread options such as almond flour bread or gluten-free baguettes.
Vegan: Use vegan mozzarella or simply omit the cheese altogether for a lighter option. The pesto can also be made with nutritional yeast instead of Parmesan cheese.
Add-ins: Feel free to customize your crostini with additional toppings. Sliced olives, roasted red peppers, or arugula make fantastic additions.
Herb Variations: You can experiment with different herbs in your pesto, like cilantro or parsley, to create unique flavor profiles.

Nutritional Information

Each serving (one crostini) contains approximately:

Calories: 150
Protein: 6g
Fat: 10g
Carbohydrates: 12g
Fiber: 1g

Engaging Visual Details

As you prepare this dish, you’ll love the vibrant green hue of the fresh basil contrasting with the creamy white mozzarella. When plated, the crostini should glisten from the olive oil, showcasing bright red tomatoes and a delicate drizzle of balsamic glaze. Visually, these appetizers will draw attention with their inviting colors, while aromatic scents of toasted bread and fresh herbs will fill your kitchen, making it nearly impossible to resist tasting them immediately!

Conclusion

This easy Pesto and mozzarella crostini recipe is a delightful way to indulge in Italian cuisine and impress your guests. The combination of flavors and textures is sure to become a favorite among all who taste it. We encourage you to try making this delicious appetizer at home, and please share your experiences with us! Leave a comment below if you tried this recipe or share your version on Instagram and tag us with MyDeliciousDish! Buon Appetito!