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Super Bowl (Super Simple) Pesto Crostini With Mozzarella

Need a Super Bowl appetizer, but hate to cook or don't the time? I have the perfect solution--and people with think you worked on it for hours!

These pesto crostini with a mozzarella ball practically make themselves. You could make your own pesto, but why? I think the Buitoni brand is as good or better than mine. (I hate to admit this). The hardest part is waiting for the oven to preheat to toast the bread. 

I took these to a potluck recently and they were gone before I even got to taste one.

INGREDIENTS FOR PESTO CROSTINI WITH MOZZARELLA

• 1 baguette, preferably La Brea Bakery, cut into slices on the diagonal
• 1 container Buitoni pesto with basil
• 1 container small Mozzarella balls, cut in half
• olive oil, enough to lightly brush on the bread, about 1-2 TBS
• fresh ground pepper

Preheat oven to 425.

Arrange crostini on a cookie sheet and lightly brush one side with olive oil. Heat until lightly toasted, about 3-5 minutes. Turn over and lightly toast the other side. 

Here's the pesto that really does taste better than mine. 

Drain the small mozzarella balls and cut in half. 

Begin the assembly. I laid out a clean dish cloth and got everything ready to go. 

Spoon a little pesto onto each crostini.

Top with the mozzarella and fresh ground pepper.

Arrange on a platter and head to your Super Bowl party. What could be easier? And I promise, they'll be a big hit. 

And here's to hoping your team wins!

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