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Purple Basil Pesto Crostini with Apples and Mozzarella - CaliZona

About 24 crostini

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

  1. Wash and thoroughly dry the basil.
  2. Measure all ingredients and add to a food processor or blender and puree.  Set aside.

Crostini

  1. Place the slices of bread onto a baking sheet.
  2. With a small pastry brush or your fingers, coat both sides with olive oil.
  3. 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.
  4. 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

  1. Spread the pesto onto each crostini, add a slice of apple, top with 3 or more slices of mozzarella and a fresh basil leaf.