Caprese Crostininis

An Italian Flag Crostini, Red tomatoes, Green Pesto and White Bocconcini

For the Pesto
3 cloves garlic
3 cups loosely packed basil leaves
1/3 cup toasted walnuts or pine nuts
2 ounces Parmesan cheese, shredded
1 tablespoon lemon juice
1/3 cup olive oil
salt to taste
For the Crostini
15 slices of baguette, sliced 1/4 inch thick and toasted
15 halved bocconcini (from about 2 pints)
15 tomato slices
30 basil leaves
Coarse salt and ground pepper
olive oil, for drizzling

YIELD: 15 appetizers

COURSE: Appetizers Tapas Meze

CUISINE: Italian

Prep Time: 20 min

Cooking Time:

Total Time: 20 min


  1. To make the pesto, add garlic, basil, nuts and Parmesan cheese to the bowl of a food processor. Process until finely minced. With the processor running, drizzle in the lemon juice and olive oil until the pesto is smooth. Add salt to taste.
  2. Spread the crostini with prepared pesto, and a tomato slice. Top with bocconcini. Drizzle with olive oil and season with salt and pepper. Top each crostini with two fresh basil leaves