Tomato, Mozzarella, and Pesto Crostini

Thursday, September 15, 2011

Junior year of college I studied in Italy for a semester. It was one of my most memorable experiences. It was definitely the most memorable food experience. I ate 24/7. It's Italy, that is what you should do, right?  Everything tasted so amazing. 

One thing I ate pretty much every day was a toasted tomato, mozzarella, and pesto sandwich. So good, lots of carbs though. Which is why it should have occurred to me that despite walking everywhere, I was gaining weight. 

I still like to make this sandwich at home but prefer to make it crostini style. I think it tastes better and keeps the carbs down. 

fresh tomatoes 
fresh mozzarella 
basil pesto 
ciabatta or Italian bread 

Slice the bread as thin as possible, about 1 centimeter thick. Layer on pesto, sliced tomatoes, and shredded mozzarella. Sprinkle with salt&pepper. 

Place crostini on a baking sheet lined with parchment paper and toast in the oven until cheese is melted and bread is crispy. This takes about 10 minutes on 400.



  1. I just made a pizza that was very similar. I'm going to remember this for a lunch option!


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