Crostini are small rounds of bread, such a baguette, that you can either grill on a ridged frypan or barbecue, or toast in the oven until crisp, topped with whatever delicacy you like. These are a nice little appetizer full of flavour. You can use shop bought pesto if you don’t have any fresh basil to make your own.
- 1 french baguette, sliced in 1 cm slices
- 1 bunch fresh basil
- 1 clove garlic
- 40gm parmesan cheese
- 3 tblspns pinenuts
- ¼ cup olive oil
- 1 tub Bocconcini
- 1 punnet baby Roma tomatoes
- Extra olive oil
- Heat a grill pan or bbq and drizzle with a little olive oil. Grill baguette slices until golden on each side. Set aside.
- Place the basil, garlic, parmesan and pinenuts into a bowl of a food processor. Process until finely chopped. With the motor running, pour in the olive oil until the pesto is smooth and spreadable. You may need more or less olive oil depending on desired consistency.
- Cut bocconcini in halves. Cut tomatoes in halves.
- Spread each crostini with a little basil pesto, top with a slice of bocconcini and a slice of tomato. Sprinkle with salt and drizzle with a little olive oil.
- Serve immediately.