Mozzarella and veggies pesto crostini
These crostini topped with pesto, mozzarella and veggies are a great appetizer for a party and can also be enjoyed as a dinner side with soup, casseroles and more!
Ingredients
- 8-12 slices French bread *see note
- olive oil
- pesto
- shredded or fresh mozzarella
- 1 large beef steak tomato, diced *see note
- 8 oz. mushrooms (optional)
- garlic powder or garlic salt
Instructions
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.
Notes
Garlic loaves or any smaller crusty bread can also be used.
You can also use sliced cherry tomatoes on these crostini.
Tried this recipe?Let us know how it was!