Crostini Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 1/2-inch (1.2 cm) slices, about 16–20 pieces depending on loaf size. Arrange slices in a single layer on a baking sheet.

Brush each slice lightly on both sides with 3 tablespoons olive oil. Sprinkle the cut sides with 1/2 tsp coarse sea salt. Toast in the preheated oven for 8–10 minutes, flipping once halfway, until golden and crisp at the edges.

Remove from oven and, while still warm, rub the cut side of the halved garlic clove over each slice for a hint of garlic (optional). Set crostini aside on a rack to cool slightly.

Pulse pesto ingredients

In a food processor combine 3/4 cup shelled pistachios, 1/2 cup basil leaves, 2 tablespoons parsley (if using), 1 garlic clove, 1 tablespoon lemon juice, and 1/4 cup grated Parmesan. Pulse to break down the nuts and herbs into a coarse mixture.

With the processor running, slowly stream in 1/4 cup olive oil until the mixture becomes a spreadable paste. If the pesto is too thick, add up to 1 tablespoon hot water to loosen to a spreadable consistency.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon, salt, or cheese as needed. Transfer pesto to a bowl and cover until ready to assemble.

Prepare tomatoes and mozzarella

Halve the Roma tomatoes lengthwise and then slice each half into 3–4 thin slices, or dice into small wedges if preferred. Pat tomato pieces dry with paper towel to reduce excess moisture.

If using a ball of fresh mozzarella, slice it into 1/4-inch rounds or tear into bite-sized pieces (bocconcini can be halved). Gently squeeze any excess liquid from the mozzarella onto paper towels.

In a small bowl, toss the prepared tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Let sit for 5 minutes to marry flavors.

Assembly

Spread about 1 teaspoon to 1 tablespoon (depending on slice size) of pistachio pesto on each crostini. Top with a piece or two of mozzarella and 1–2 slices or a small mound of seasoned Roma tomato. Garnish each crostini with a small basil leaf and, if desired, a tiny drizzle of balsamic glaze.

Arrange crostini on a platter and serve immediately so the bread remains crisp. Leftover pesto can be refrigerated for up to 3 days.