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I always make more pesto than I need for one meal so I have to come up with other ways to use it.  One of my favorites is Crostini’s with fresh mozzarella and chopped tomatoes.  I had a pint of heirloom tomatoes in the fridge and thought how colorful and pretty they would look propped up on a sliced french baguette.  They are the perfect companion to any pasta dish and a leafy salad which I’m working on for dinner tonight.


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So easy to put together.  Some cherry tomatoes, whatever variety you like, some pesto, fresh mozzarella cheese, olive oil, salt and pepper and a little balsamic glaze.  And don’t forget a good crusty french baguette.


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Slice your baguette into slices about 1/2 inch thick.


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Spread a bit of pesto over top of each slice.


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Add a thin slice of fresh mozzarella.


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Top with chopped cherry tomatoes and drizzle with olive oil and a sprinkle of salt and pepper.   Place on a baking sheet lined with aluminum foil for easy clean up.


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Place in oven or toaster oven for about 5 – 8 minutes at 375 degrees.  The baguette slices will be slightly toasted with melted mozzarella and warm tomatoes.


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Add a drizzle of balsamic glaze for a final touch.


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Heirloom Crostini

2 cups Cherry Heirloom Tomatoes, cut into smaller pieces
4 ounces Fresh Mozzarella Cheese, sliced into 12 pieces
1/4 cup Spinach Pesto or Arugula Pesto
12 slices French Baguette (sliced about 1/2 inch thick)
Olive Oil, to drizzle
Salt and Pepper
Balsamic Glaze, to drizzle

Preheat oven to 375 degrees.

Cut baguette into 12 (1/2 inch) slices.  Spread pesto over each slice and top with a thin slice of fresh mozzarella cheese.  Top with chopped tomatoes, drizzle with olive oil and salt and pepper.   Place on a baking sheet and bake  5 – 8 minutes or until bread is slightly toasted and cheese has melted.

Drizzle balsamic glaze over top if desired.

Makes 4 servings.