Veggie, Mozzarella & Pesto Crostini + Amsterdam
 
 
Author:
Recipe type: Appetizer
Ingredients
Homemade Pesto
  • 2-1/2 cups fresh basil leaves
  • ⅓ cup pine nuts
  • 1 tbsp minced garlic
  • ⅔ cup extra virgin olive oil
  • ¾ cup grated Parmesan
  • Salt
  • Pepper
Crostini
  • 8 oz baby portobello mushrooms, sliced
  • 1-1/2 large zucchinis
  • 8 oz fresh mozzarella cheese, sliced into thin chunks (you can really do these as thick/thin as you want, honestly - I got 12 pieces out of my one ball of cheese)
  • ½ large baguette (any kind you want, really - I used a French baguette)
  • 3 to 4 tbsp melted butter
  • 2 to 3 tbsp olive oil
  • ½ tbsp minced garlic
  • Salt
  • Pepper
Directions
To make your pesto:
  1. Add basil, pine nuts, garlic, and olive oil to your food processor or high powered blender.
  2. Blend on high until very smooth.
  3. Add Parmesan and blend again until desired consistency is reached.
  4. Season with salt/pepper to taste.
  5. Scoop pesto into airtight tupperware or a jar with a cap.
  6. Refrigerate until ready to serve.
To make/assemble your crostini:
  1. Preheat your oven to 400 degrees F.
  2. Slice zucchini into rounds, about ¼ inch thick. Spread the slices out in a single layer on a baking sheet and drizzle with olive oil. Toss gently to coat, then season with salt/pepper to taste.
  3. Bake zucchini for 20-25 minutes (until slightly crispy), then remove and set aside.
  4. Reduce oven temperature to 350 degrees F.
  5. Slice your baguette into ½-inch thick slices. Brush both sides of each slice with melted butter.
  6. Arrange buttered bread on a baking sheet and bake for 8-10 minutes (until golden and toasty).
  7. While your bread is toasting, get started on your mushrooms. In a skillet or pan over medium-high heat, saute mushrooms with minced garlic in about 1 tbsp butter until soft and browned. Set aside.
  8. Smear a spoonful of homemade pesto on top of each piece of toasted bread.
  9. Layer with a chunk of mozzarella, some roasted zucchini, and then sauteed mushrooms.
  10. Garnish with chopped green onion or parsley (if desired)
  11. Serve immediately, while the bread is still crispy.
  12. Enjoy!
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2014/07/veggie-mozzarella-pesto-crostini-amsterdam.html