Marinated Tomato & Mozzarella Crostini with Pistachio Pesto
Recipe - Welcome
Marinated Tomato & Mozzarella Crostini with Pistachio Pesto
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.
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Prep Time
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Cook Time
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Servings
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Makes 0 servings
Brookshire's Classic & Mild Olive Oil - 17 Fluid Ounce
$8.98 was $10.98$0.53/fl oz
Fresh Garlic Bulb - 1 Each
$0.78
Fresh Parsley - 1 Each
$0.98
Brookshire's Italian Seasoning - 0.6 Ounce
$3.48$5.80/oz
Badia Black Pepper, Ground - 2 Ounce
$1.68$0.84/oz
Not Available
Morton & Bassett Red Chili, Flakes - 1.3 Ounce
$6.98 was $7.48$5.37/oz
BelGioioso Cheese, Fresh Mozzarella, Pearls - 8 Ounce
$4.99$0.62/oz
That's Tasty Basil
$5.98$1.99/oz
Wonderful Pistachios, Lightly Salted - 16 Ounce
$9.98$0.62/oz
Fresh Garlic Bulb - 1 Each
$0.78
Kraft Grated Cheese, Parmesan - 5 Ounce
$4.18$0.84/oz
Not Available
Not Available
Brookshire's Red Candy Grape Tomatoes - 10.8 Each
$2.28$0.21 each
Vivaldi Cheese, Parmigiano Reggiano DOP - 7 Ounce
$14.99$2.14/oz
Culinary Tours Julienne Cut Sun-Dried Tomatoes With Italian Herbs In Extra Virgin Olive Oil - 8.5 Ounce
$5.98$0.70/oz
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.