John Myers
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Italian Crostini with Cheese, Tomatoes and Onions
The perfect italian crostini with cheese, tomatoes and onions recipe with a picture and simple step-by-step instructions.
For the pesto genovese:
- 4 tsp Extra virgin olive oil
- 4 tbsp Pesto Genovese
- 80 g Mozzarella, grated
- 2 medium-sized Tomatoes, red, fully ripe
- 4 small Onions, red
- 4 Pinches Black pepper, fresh from the mill
- 40 g Basil leaves
- 3 medium-sized Cloves of garlic, fresh
- 4 tbsp Pine nuts
- 4 tbsp Almonds, peeled
- 1 tsp Salt
- 4 tbsp Extra virgin olive oil
- 20 g Parmesan, finely grated
- 20 g Pecorino, alternatively mountain cheese, medium-aged, finely grated
To garnish:
- Flowers and leaves
For the pesto:
- For the pesto, chop the ingredients from basil leaves to salt well in a cutter (Moulinex or similar), then pestle in a marble mortar to form a homogeneous paste. Work in the olive oil spoon by spoon. Finally, work in the cheese spoon by spoon and grind into a homogeneous paste. The paste will keep in the airtight jar in the refrigerator for about ½ year.
For the crostini:
- Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the grains and cut the quarters lengthways into strips and these across into cubes. Cap the small, red onions at both ends, peel them, cut across into slices approx. 2 mm thick and separate the rings.
- Cut the ciabattini in half horizontally. Cut the approx. 3 cm thick baguette pieces diagonally. Toast in the toaster until light brown. Brush the cut surfaces (with the ciabattini) and 1 side each with the baguette with 1 tbsp pesto. Sprinkle or top with the mozzarella. Spread the tomato cubes over it and place the onion rings on top. Sprinkle with black pepper, fresh from the mill.
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