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.
As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!
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.
- Baking sheet For baking the crostini.
- Basting brush For brushing olive oil onto the French bread.
- Colander For draining the tomatoes before adding onto the French bread.
Follow along for weekly recipes and meal ideas or sign up below for email updates on new recipes. I also love to hear your opinions/questions in the comments below!
Step 1: Prep ingredients, saute mushrooms and drain, then dice and drain the tomatoes.
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.
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 to preference and enjoy!