"What is your prefered hot weather food – exept for melons and ice cream? Right now, it’s awefully hot in our tiny Boston apartment (no AC people!), so my appetite has shifted towards salads and dishes that are cooked within a couple of minutes. Today, I had these crostinis for lunch. Not only are they finished after exactly 4 minutes under the broiler (yay), but I am a sucker for mozzarella, basil and tomatoes - no matter if this classic trio tops a pizza or a slice of bread. After baking, I let them cool if it’s hot like today. In winter, I eat them right away after baking.
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Caprese Crostini
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Slice ½ baguette. Mix ¼ cup sour cream with 2 Tbsp basil pesto (here@GiovanniRanaUSA). I generoulsly spread half of the baguette slices (the lighter ones in the pic) and the other half with plain basil pesto. The sourcream spread is enough for all slices if you just spread a thin layer.Top with grated mozzarella and sliced grape tomatoes. Put under the preheated broiler for 3-4 minutes or until the tops get a nice golden color. Let them cool to lukewarm and top with a drizzle of basil pesto, finely diced tomato, basil leaves and freshly grated parmesan. Enjoy!