Recipe courtesy of Kelsey Nixon
Print
Total:
18 min
Active:
10 min
Yield:
serves 8
Level:
Easy

Ingredients

Pesto Ingredients: 
  • 2 cups fresh basil leaves
  • 2 large minced garlic cloves
  • 1/2 cup freshly grated Parmesan cheese
  • 2 T. freshly grated Pecorino Romano cheese
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • Kosher salt and cracked black pepper 
Additional Bruschetta Ingredients:
  • 1 baguette sliced at a 45-degree angle about 1/2-inch thick
  • 1/4 cup extra-virgin olive oil
  • 2 cloves of garlic, sliced lengthwise
  • Fresh mozzarella, thinly sliced
  • 1 basket grape tomatoes, halved lengthwise

Directions

Preheat oven to 400 degrees F.

Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes. 

While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

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