Marinated Tomato & Mozzarella Crostini with Pistachio Pesto

Recipe - Welcome

000

Ingredients

1/2 cup Brookshire’s classic olive oil

2 cloves garlic, minced

1 Tbs fresh parsley

2 tsp dried Italian seasoning

3/4 tsp black pepper

1/4 tsp salt

1/4 tsp red chili flakes

1 cup mozzarella pearls

2 cups packed fresh basil leaves, plus more for garnish

1/4 cup pistachios, shelled

2 large garlic cloves, smashed

1/4 cup parmesan cheese, grated

1/4 to 1/3 cup extra virgin olive oil, plus more for drizzling

1 FRESH Bakery mini baguette

1/2 cup grape tomatoes, quartered

1 Tbs Parmigiano-Reggiano, grated

1 Tbs marinated sun-dried tomatoes, julienne

Directions

In a shallow bowl, combine the olive oil, garlic, parsley, Italian seasoning, black pepper, salt and chili flakes. Add the mozzarella and toss to coat. Cover and refrigerate for 2 hours or overnight.
In a blender or food processor, place the basil, nuts and garlic. Pulse until finely minced. Add the cheese and oil and process until blended. Transfer to a small bowl, cover and chill. Preheat oven to 425 degrees. Slice bread into 1/2 inch slices. Place on a baking sheet and drizzle with extra virgin olive oil. Cook bread until golden and toasted for about 5 minutes per side.
Allow bread to cool. Spread the pesto over the bread in a thin layer. In a bowl, combine the marinated mozzarella, grape tomatoes, grated cheese and sun-dried tomatoes. Top each piece of bread with some of the mixture. Divide evenly between all bread slices. Serve with torn basil leaves over the top.

0 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

In a shallow bowl, combine the olive oil, garlic, parsley, Italian seasoning, black pepper, salt and chili flakes. Add the mozzarella and toss to coat. Cover and refrigerate for 2 hours or overnight.
In a blender or food processor, place the basil, nuts and garlic. Pulse until finely minced. Add the cheese and oil and process until blended. Transfer to a small bowl, cover and chill. Preheat oven to 425 degrees. Slice bread into 1/2 inch slices. Place on a baking sheet and drizzle with extra virgin olive oil. Cook bread until golden and toasted for about 5 minutes per side.
Allow bread to cool. Spread the pesto over the bread in a thin layer. In a bowl, combine the marinated mozzarella, grape tomatoes, grated cheese and sun-dried tomatoes. Top each piece of bread with some of the mixture. Divide evenly between all bread slices. Serve with torn basil leaves over the top.