- 1 loaf (1 pound) French bread, cut into 1-inch slices
- 2 tablespoons butter, softened
- 1 tablespoon minced garlic
- 1 cup prepared pesto
- 3 small tomatoes, thinly sliced
- 1/2 pound fresh mozzarella cheese, thinly sliced
- Place the bread slices on an ungreased baking sheet. Combine butter and garlic; spread over bread.
- Broil 3-4 in. from the heat or until lightly browned. Cool slightly. Spread pesto over butter mixture; top with tomatoes and cheese. Broil 3-5 minutes longer or until cheese is melted. Yield: 20 appetizers.
Originally published as Pesto Crostini in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p37
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Reviewed Apr. 9, 2008
"Is this the same Diane Kaplan I know? Marie Episale (Century 21 Crest Real Estate) (email@example.com)Great Recipe. I'm going to try it!"