| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | about 32 crostini |
Ingredients
- 1 baguette, cut into 1/2-inch-thick slices
- 1/4 cup plus 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 pint Sweet 100 or grape tomatoes
- 2 teaspoons honey
- 1 cup pesto
- 1/2 cup pearl-size mozzarella balls
- 2 bunches fresh basil, for garnish
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with a rack.
- Put the baguette slices on the rack on the baking sheet, brush both sides with 1/4 cup of the olive oil and season with a bit of salt and pepper. Bake until lightly toasted, 8 to 10 minutes.
- Turn the oven up to 450 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the tomatoes with the honey and remaining 2 tablespoons olive oil; season with salt and pepper. Transfer to the lined baking sheet and roast until the tomatoes burst and start to char a bit, 12 to 15 minutes.
- Spread about 1 scant teaspoon of pesto onto each crostini. Top each with a roasted tomato and a couple of pearl mozzarella balls.
- Arrange the crostini in a wreath shape on a large round platter or wooden cutting board. Garnish with basil leaves and sprigs.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 85 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 153 mg |
Reviews
This was really good and everyone loved it. My tomatoes got more done than I would have liked at 8 minutes so maybe check after 5. Also, I used a pre-made pesto which was delicious but more on the olive green side than bright ‘wreath’ green. Next time I make this, I think I’ll use a kale pesto so it is more vibrant green.
Excellent and easy. Festive and delicious. I served with a balsamic glaze on the side.