Quick & Easy Crostini's

When it comes to creating appetizers that are as delicious as they are beautiful, bruschetta and pesto-topped mozzarella crostinis are hard to beat.

These elegant bites start with a base of perfectly crispy crostinis, made by brushing slices of baguette with the rich and distinct flavor of Amoretti® Extra Virgin Finishing Olive Oil. This olive oil, crafted from the finest Kalamata olives, not only gives the bread a rich, olive taste but also adds a delicious touch to the bruschetta itself.

The flavor doesn't stop there. The star of the show is the vibrant, tangy topping made with Amoretti® Aged Pomegranate Balsamic Vinegar. This balsamic vinegar, infused with pomegranate, offers a smooth, balanced flavor that cuts down on the typical acidity, allowing the freshness of the tomatoes and the creaminess of the mozzarella to shine through.

Whether you're hosting a dinner party or looking for a quick yet impressive snack, these crostinis are sure to hit the spot. 

Ingredients

For the Bread:

• 1 baguette, sliced
• 1/4 cup of Amoretti® Extra Virgin Finishing Olive Oil, brushed on top

For the Bruschetta:

• 2 cups of cherry tomatoes, cut & quartered
• 3 tbsp. of Amoretti® Extra Virgin Finishing Olive Oil
• 2 tbsp. of Amoretti® Aged Pomegranate Balsamic Vinegar
• 4 cloves of garlic, minced
• salt & pepper, to taste
• 4-5 basil leaves, chopped

Other Ingredients:

• Fresh mozarella, pre-sliced
• Pesto, store-bought or homemade

Directions

For the Bread:

1. Cut a baguette into thin, round slices. 
2. On a baking sheet, spread a liberal amount of olive oil across. Then, add the pieces of bread.
3. In a bowl, pour 1/4 cup of olive oil and use a pastry brush to apply to the bread. Make sure each piece is coated so it gets nice and crispy!
4. Bake in the oven at 425 F for 5-6 minutes on each side.
5. Be sure to keep an eye on the bread. All ovens run differently and you don't want the bread to burn. Just a light-medium golden brown.
6. Once perfect, remove from the oven & cool completely.

For the Bruschetta:

1. Wash and dry about two small containers of cherry tomatoes (this turns to about 2 cups, cut & quartered).
2. Slice the tomatoes in half and cut the halves, in half. Add to a bowl once finished.
3. With the tomatoes in a bowl, add in the 3 tablespoons of olive oil, 2 tablespoons of pomegranate balsamic vinegar, garlic, salt and pepper. Stir until combined.
4. Grab some freshly washed basil and cut into ribbons. Pro tip: stack the basil leaves on top of one another, then roll them together and cut thin circles of basil. When you've finished, fluff them up. This will give you perfect ribbons of basil.
5. Sprinkle the basil on top of the bruschetta & mix.

Plating:

1. Once your crostinis are cooled and ready, top some with the bruschetta mix & the rest with a slice of mozzarella and pesto.
2. Optional: Garnish with a drizze of reduced balsamic vinegar & top the bruschetta with an extra bit of basil.