Grilled Prosciutto and Mozzarella Crostinis with Pesto

pesto crostini- close up

Looking for an easy appetizer to whip up while grilling out? This is my go-to recipe. These crostinis burst with garlicy freshness and cheesy goodness. They are so delicious I have a hard time only eating a couple some times so I don’t ruin my¬†dinner (oops!) Also, feel free to get creative with your crostini toppings- sauteed mushrooms with fontina, caramelized onions with gruyere, fresh chopped tomatoes and garlic– the possibilities are endless!

pesto crostini

pesto crostini- all on plate

pesto crostini- picking up

pesto crostini- bite

Grilled Prosciutto and Mozzarella Crostinis with Pesto

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 4
  • Yield: 12 Crostini's



  • 1/4 c walnuts or pine nuts
  • 4 cloves of garlic
  • 3 c of basil
  • 1/3 c parmesan
  • 1/2 c EVOO
  • juice of 1 lemon
  • salt and pepper, to taste


  • 1 small baguette, sliced 1/4 inch thick
  • pesto, about 1/2 cup if using store bought
  • 8 slices of prosciutto, cut in half
  • 1 garlic clove, cut in half
  • 2 mozzarellas balls sliced
  • 12 basil leaves


  1. Turn your grill on medium heat.
  2. Drizzle the baguette slices with salt and pepper and some EVOO. When the grill is hot, place the bread on the grill. Toast on both sides until golden, about 5-8 minutes.
  3. Take the bread off the grill and rub the slices with the garlic. Put the bread back on the grill and top with the mozzarella slices and a piece of prosciutto. Turn the grill to low heat and close. After about 8-10 minutes, the mozzarella should be melted and the prosciutto will have started to crisp. When the cheese is melted to your liking, the crostinis are done.
  4. Place the crostinis on a platter. Dollop the top with 1-2 tablespoons of the pesto and garnish with a basil leaf. Serve warm. Enjoy!


  1. To make the pesto, combine all of the ingredients in a food processor until combined and the texture of your liking. You may need to add more oil or more parmesan depending on how thick you want it.

xo, Rachel

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