Crostinis are a fantastic summer snack idea which are low on calories and will allow you to experiment with your favourite fruits, vegetables and other various toppings. A classic baguette roll will serve as the perfect base when lightly toasted, and then served with some classic ingredients for a healthy snack at any time of the day.


For the pesto:

1 large clove garlic

3 cups fresh basil leaves

1/3 cup toasted walnuts

2 ounces Parmesan cheese (shredded or cut into small chunks)

1 tablespoon fresh lemon juice

1/3 cup extra virgin olive oil

Salt to taste

For the crostini:

24-inch baguette slices

Extra virgin olive oil for drizzling

8 ounces fresh mozzarella (cut into 24-inch slices)

3 medium tomatoes (sliced into 4 rounds, then 8 half-rounds)

Salt and freshly ground black pepper

24 small fresh basil leaves


  1. For the pesto, mix the garlic, fresh basil, walnuts and Parmesan cheese before moving them into a food processor. Then drizzle in the lemon juice and olive oil until the consistency is nice and smooth. Feel free to add salt to taste, then empty into a small bowl.
  2. Brush both sides of the baguette slices with olive oil before baking in the oven, or on the barbecue. Line a tray with baking paper and bake for 8-10 minutes and cook until golden brown.
  3. Now for the crostini, spread the pesto and top off with fresh mozzarella and a slice of tomato. Then season with salt and ground pepper to taste.

Recipe and image via Ciao Newport Beach, Pinch and Swirl

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