The Tomato Recipe
stracciatella + basil pesto + focaccia crostini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Focaccia Crostini
Preheat your oven to 200°C (400°F). Slice the focaccia bread into thin slices, about 1-2 cm thick. Arrange the slices on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
- 2
Bake the Crostini
Bake in the preheated oven for about 10-12 minutes, or until golden brown and crispy. Remove from the oven and let cool slightly.
- 3
Prepare the Tomatoes
While the crostini are baking, wash the cherry tomatoes and slice them in half. Season with a pinch of salt and black pepper.
- 4
Assemble the Dish
On each crostini, spread a generous amount of stracciatella cheese, followed by a dollop of basil pesto. Top with the halved cherry tomatoes and garnish with fresh basil leaves.
- 5
