5 Ingredients or Fewer

Pesto Pizza Crostini

December  1, 2011
Author Notes

Admittedly a bit plebian, this creation was borne from a long-ago 1980s (!) evening that featured too many cocktails...followed by the return home to an almost-empty fridge. Comfort food: salty, creamy, savory, crunchy. No regrets the next morning. —vinaigrette

  • Serves 10 sober guests; 4 inebriated guests
  • 1 French baguette, cut in thin slices
  • 1 Large ball mozzarella, fresh or of the refrigerated store-bought variety
  • 1/2 cup Homemade or good store-bought pesto
  • 1/4 cup Roasted red peppers, homemade or from a jar, drained
In This Recipe
  1. Toast bread slices, turning once, on a parchment-covered tray at 325 F for about 5 minutes per side, or until lightly toasted and crunchy.
  2. Lightly rub a cut garlic clove on one side of the toasts. Spread about 1 tsp., more or or less, of pesto over the entire surface. Add a thick or thinly sliced piece(s) of mozzarella, leaving a border of 1/2 inch, or slightly more around the perimeter. Lay the slices of bread on a piece of aluminum foil on a cookie sheet; broil lightly under a low flame until the cheese starts to bubble.
  3. Remove the cookie sheet from the broiler; place a piece of roasted red pepper atop the cheese on each slice of toast. Pop under the broiler for a brief time until the cheese is well done and the pepper is hot.

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