Pesto Bocconcini Crostini Recipes
PESTO AND TOMATO CROSTINI
Enjoy these cheesy appetizers that are made by topping French bread with pesto and tomatoes - ready in 20 minutes. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Place bread slices on ungreased cookie sheet.
- Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese.
- Bake about 8 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 310 mg
SUPER EASY APPETIZER - TOMATO AND PESTO CROSTINI
Make and share this Super Easy Appetizer - Tomato and Pesto Crostini recipe from Food.com.
Provided by amanda l b
Categories < 30 Mins
Time 20m
Yield 16 pieced, 6 serving(s)
Number Of Ingredients 4
Steps:
- Defrost the puff pastry, and cut into 16 squares.
- Cook in moderate oven for 10 minutes so that the pastry is slightly golden and starting to puff.
- On each square, place a bocconini slice, followed by a cherry tomato (flat size down) and a small blob of pesto.
- Put back into oven and cook a further 10 minutes until the boconncini have started to melt.
- Serve immediately.
Nutrition Facts : Calories 356.9, Fat 25.1, SaturatedFat 9.5, Cholesterol 33.6, Sodium 369.5, Carbohydrate 20.2, Fiber 0.9, Sugar 1.3, Protein 12.6
CROSTINI ALLA ROMANA
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
- Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
- Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.
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