These Purple Basil Pesto Crostini with Apples and Mozzarella are perfectly balanced between sweet and savory. The crostini and apple give a crunchy texture while the fresh mozzarella and pesto add a wonderful creaminess. All the flavors combined make for the perfect bite!
Beto invited us to meet him and his clan at Fitzgerald Reserve in Moss Beach for a picnic and some tide pool exploration. Moss beach is just a few miles north of Half Moon Bay off of Hwy 1. The drive is an hour and a half long for us but it is well worth it because it is so beautiful and scenic. We set up camp at the very far left to avoid the crowd which allowed us to enjoy our picnic. We decided to explore the tide pools in search of the many critters before we sat down to eat all of these homemade goodies.
We saw so many cool critters along with all the cool seaweed and algae. One type of algae we saw is called iridescent algae and it had the most amazing shimmering colors when the sun hit it just right. It was so incredibly beautiful. There were giant green sea anemones, hermit crabs, baby eels, eelgrass and black turban snails. Sadly, we only got to see one starfish. Paloma could spend all day exploring the tide pools, so after we ate, we decided to go back out for round two. This beach is a must see, especially if you have kids!
This appetizer goes perfect with a nice Rosé, Rueda or a Prosecco.
Purple Basil Pesto Crostini with Apples and Mozzarella - CaliZona
Ingredients
Purple Basil and Sheep Gouda Pesto
- 2 1/2 Cups Purple Opal Basil
- 3/4 Cup Sheep Gouda or Pecorino - shredded and packed
- 1/2 Cup Raw Walnuts
- 1 Garlic Clove
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Teaspoon Sea Salt or to taste
Crostini
- 1 French Baguette - 1/2 inch sliced
- 1/2 Cup Extra Virgin Olive Oil - or as needed
- 2 Container Fresh Mozzarella - small balls - sliced in half
- About 2 Fuji Apples - cored - sliced
- 1 Recipe Purple Basil and Sheep Gouda Pesto
- Fresh Basil Leaf - garnish
Instructions
Pesto
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Wash and thoroughly dry the basil.
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Measure all ingredients and add to a food processor or blender and puree. Set aside.
Crostini
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Place the slices of bread onto a baking sheet.
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With a small pastry brush or your fingers, coat both sides with olive oil.
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Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and broil for about 1 more minute. Make sure and watch close, they can burn fast.
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I usually put the timer on for 1 minute and check then put on for 1 more while watching. They cook faster on the 2nd side because they are already hot.
Assemble
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Spread the pesto onto each crostini, add a slice of apple, top with 3 or more slices of mozzarella and a fresh basil leaf.
