1/2 loaf of baguette
2 Tbsp. olive oil
12 cherry or grape tomatoes , halved (about 1 cup)
12 bocconcini (small mozzarella balls), halved
1/4 tsp. kosher salt
4 grinds freshly ground black pepper
1/2 cup pesto (try to find freshly made in the cheese section of the store)
- Heat the oven to 375F. Slice the baguette into 1/2-inch-thick slices. Place on a baking sheet and brush with 1 tablespoon of the oil. Bake until golden and crisp, 10 to 12 minutes.
- Once the bread is toasted, smear—dividing evenly—a bit of pesto onto each crostini. Top each piece with one half each of the tomato and bocconcini. Drizzle each with some of the remaining tablespoon of oil and season with the salt and pepper.
- Pop back in the oven for 1 minute until heated through.