Wednesday Recipes--Pesto Bruschetta--a very easy appetizer:)

Good morning, readers, I hope you are well. I don't know about you, but I love taking a recipe and adapting it to make it my own. I start with Joanna Gaines' crostini and then add my own twist--an easy one that my fellow writers loved at our April Writers' Retreat. Hope you do, too!

Crostini

Ingredients:

One 16-ounce baguette

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

1. Preheat the oven to 425 degrees. Line a baking sheet with foil.

2. Using a serrated knife, cut the baguette on the diagonal into 48 1/2 inch thick slices.

3. Using a pastry brush, brush one side of each slice with the olive oil. Place oil-side up on the prepared pan. Sprinkle with salt and pepper.

4. Transfer to the oven and toast until golden brown, about 10 minutes, flipping the crostini halfway through.

5. Remove and let cool 30 minutes before serving. If making ahead, cool completely before storing.

6. Store in an airtight container at room temperature for up to 3 days.

Pesto Bruschetta

Ingredients:

Jar pesto (or homemade)

Fresh mozzarella

Cherry tomatoes

Crostini

Directions:

1. Spread pesto on each slice of crostini (plan on 3-4 per person).

2. Top with a slice of fresh mozzarella followed by a halved cherry tomato.

3. Bake at 400 degrees for about 5 minutes or until cheese melts.

4. Enjoy!

NOTE: The crostini recipe came from Magnolia Table Volume 2 by Joanna Gaines.