Parmesan Pesto Mozzarella Crostini Food

TURKEY TENDERLOINS WITH PESTO AND PROVOLONE CHEESE

Turkey Tenderloins with Pesto and Provolone Cheese image

Provided by Brad Avooske

Categories Cheese turkey Bake Low Carb Kid-Friendly Quick & Easy Spring Bon Appétit California Small Plates

Yield Serves 6

Number Of Ingredients 4

Ingredients

4 turkey tenderloins (about 2 1/4 pounds)
8 tablespoons purchased pesto
3 ounces thinly sliced provolone cheese, cut into 1/2-inch-wide strips
Fresh basil sprigs (optional)

Steps:

Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet.
Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes. Slice tenderloins crosswise into 3/4-inch-thick rounds; arrange on serving platter. Whisk any juices and browned bits on baking sheet to blend; spoon over turkey. Garnish with basil sprigs, if desired, and serve.

PESTO-BOCCONCINI CROSTINI

Pesto-Bocconcini Crostini image

It's hard to beat the combination of mozzarella and pesto sauce for a quick Italian lunch.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 30m

Number Of Ingredients 4

Ingredients

Simple Crostini
1/2 cup prepared pesto
15 halved bocconcini (from about 2 pints)
Coarse salt and ground pepper

Steps:

Dividing evenly, spread crostini with prepared pesto; top with bocconcini. Season with salt and pepper.

PESTO BRUSCHETTA ON GARLIC CROSTINI

Pesto Bruschetta on Garlic Crostini image

Provided by Kelsey Nixon

Time 18m

Yield serves 8

Number Of Ingredients 12

Ingredients

2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Pecorino Romano cheese
1/4 cup pine nuts
1/2 cup extra virgin olive oil
Kosher salt and cracked black pepper
1 baguette sliced at a 45-degree angle about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
Fresh mozzarella, thinly sliced
1 basket grape tomatoes, halved lengthwise

Steps:

Preheat oven to 400 degrees F.
Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

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