Pesto and mozzarella ghost crostini
Pesto and tomato toast topped with mozzarella and balsamic glaze.
Active time20 min
Cooking9 min
Total39 minResting : 10 min
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Ingredients
- 340 g tomatoes
- 450 g mozzarella
- 1 tsp balsamic glaze
- 2 tbsp olive oil
- half a cup of basil pesto
- 1 baguette
Preparation
Heat the oven to 200 °C. Chill the mozzarella in the freezer for 10 minutes to firm it up. Slice the baguette, brush with oil and place on a tray. Bake for 9 minutes until crisp. Let cool slightly.
450 g mozzarella2 tbsp olive oil1 baguette- oven
- knife
- cutting board
- pastry brush
- baking tray
Wash and slice the tomatoes. Slice the mozzarella and cut out ghosts. Chop the mozzarella trimmings. Spread the toast with pesto and add tomatoes. Put ghosts on some slices and chopped mozzarella on the others. Draw faces with the balsamic glaze.
340 g tomatoes1 tsp balsamic glazehalf a cup of basil pesto- knife
- cutting board
- ghost cutter
- spoon
- wooden skewer
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration