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
- 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.
- 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.
- 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