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!
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Prep Time:
15m
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Cook Time:
20m
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Total Time:
35m
Ingredients
Pesto
- 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
Crostini
- 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
Instructions
- Turn your grill on medium heat.
- 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.
- 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.
- 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!
Pesto
- 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
