Caprese Crostininis

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

Yield:
15 appetizers
Category:
Appetizers
Cuisine:
Italian
Prep Time:
20 min
Cooking Time:
Total Time:
20 min

INGREDIENTS:

  • 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

DIRECTIONS:

  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, a tomato slice and two basil leaves. Top with bocconcini. Drizzle with olive oil and season with salt and pepper.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/1987