Ingredients
- 1 baguette, cut into 1/2-inch-thick slices
- 1 /4 cup plus 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 pint Sweet 100 or grape tomatoes
- 2 teaspoons honey
- 1 cup pesto
- 1 /2 cup pearl-size mozzarella balls
- 2 bunches fresh basil, for garnish
Preparation
Step 1
Preheat the oven to 400 degrees F. Line a baking sheet with a rack.
Put the baguette slices on the rack on the baking sheet, brush both sides with 1/4 cup of the olive oil and season with a bit of salt and pepper. Bake until lightly toasted, 8 to 10 minutes.
Turn the oven up to 450 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, toss the tomatoes with the honey and remaining 2 tablespoons olive oil; season with salt and pepper. Transfer to the lined baking sheet and roast until the tomatoes burst and start to char a bit, 12 to 15 minutes.
Spread about 1 scant teaspoon of pesto onto each crostini. Top each with a roasted tomato and a couple of pearl mozzarella balls.
Arrange the crostini in a wreath shape on a large round platter or wooden cutting board. Garnish with basil leaves and sprigs.