These crostini with pesto, Mozzarella and Mushrooms are an elegant and delicious appetizer for parties and are so tasty as a side to soup on a cold day! These crostini are slightly different from the traditional crostini, which is toasted and then topped with toppings. I find this method to be an easier version for serving guests, but if you prefer a more crispy crostini see below the recipe for tips. Step by step photos and instructions are below the recipe card.
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Mozzarella and veggies pesto crostini
- 8-12 slices French bread *see note
- olive oil
- shredded or fresh mozzarella
- 1 large beef steak tomato, diced *see note
- 8 oz. mushrooms (optional)
- garlic powder or garlic salt
Preheat oven to 425.
- Saute the Mushrooms in olive oil or butter, then drain the excess juices. Dice and drain the tomatoes in a sieve or colander, then set aside for now.
- Place the slices of French bread onto a large cookie sheet and brush the tops with olive oil (see notes below). Next add a layer of pesto, then add mushrooms (optional), tomatoes and shredded or sliced fresh Mozzarella.
- Season each crostini with a pinch of garlic powder or salt and then transfer them to the oven and bake for 7-8 minutes, or until the cheese is melted and beginning to brown on top. Serve immediately and enjoy! Keep scrolling for photos and notes on this recipe.
Equipment needed for these veggie and Mozzarella crostini :
- Baking sheet For baking the crostini I like to use a large baking sheet greased with a little butter (just a little so the crostini don’t get soggy on the bottoms) or a little olive oil.
- Basting brush For brushing olive oil onto the French bread, it is useful to have a basting brush.
- Colander For draining the tomatoes before adding onto the French bread, you will need a sieve or a colander to drain off the juices.
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My favorite way to make these crostini is to use homemade French bread. These veggie crostini make an excellent side to these soups listed below:
- Cheeseburger soup
- Amish chicken noodle soup
- Amish Golden Stew (slow cooker or stovetop)
- Amish meatball and potato soup
- Copycat Olive Garden zuppa toscana
- Slow cooker mushroom tortellini soup
Step 1: Prep ingredients, saute mushrooms and drain, then dice and drain the tomatoes.
Why should I add olive oil to the French bread before adding the toppings?
Adding olive oil to the French bread, before adding the remaining ingredients, acts as a barrier of fat to the juices of the veggies. I did find the crostini to be a bit soggy after sitting for 45 minutes (after they were baked), even with the olive oil layer. Previously I had drained my veggies properly and served the crostini immediately, then they were perfectly crisp. If you wish to serve these crostini at a party or event were they may end up sitting for a bit before being consumed, then you may wish to toast the crostini with olive oil (at 425 degrees for 7-8 minutes) before adding toppings and then popping them into the broiler to melt the cheese on top.
Step 2: Brush olive oil onto the French bread slices and then spread pesto on top.
Step 2-3: Add veggies and cheese, then season the crostinis lightly with garlic powder or salt.
Can I add more or less toppings?
The amount of toppings you add is up to you, I even like to make some pesto and cheese crostini for my toddlers who decided tomatoes are taboo. I do enjoy both mushroom and tomatoes on my crostini but often end up skipping the mushrooms (which also release more juices while baking) because I am more likely to have tomatoes on hand.
Step 3 continued: Bake the crostini until crisp on the edges and the cheese is melted. Enjoy!
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