August 24, 2011

Diveats - Pesto, Caprese Crostinis

This combination is kind of my go-to summer appetizer...that I've only made twice.

First I buy that stuff above (tomatoes, pesto, and mozzarella). Then I cut up a french baguette into slices and brush with some olive oil. Bake the slices at 350 degrees for about 10 minutes, or until the bread slices get a little golden brown.

After the bread is a little toasted, spread each slice with a some pesto. Not a ton, just a lil' spread worth. Then top with a tomato slice and a slice of mozzarella cheese.

Be careful. Hot plate! Hot plate!

Pop back the baking sheet back in the oven for about 5-10 minutes, until the cheese is melty but not oozing. Don't forget, you are going to be serving this in your house and you don't want cheese drops and tomato splooges all over the floor.

Last step: Put on a purdy platter and serve!

A wonderful summer treat for wonderful summer cocktail guests!

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