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| Crostinis with Perlini®-Pistachio Salsa |
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Ingredients
1 lb Fresh Mozzarella Perlini 
4 oz Fresh Roasted shelled Pistachios 1 Basket Grape or Sweet 100 tomatoes Fresh Basil 3 Scallions Balsamic Vinegar Extra Virgin Olive Oil 1 Baguette Kosher Salt Cracked Black Pepper Method Drain mozzarella over a colander and place in mixing bowl. Add pistachios, looking out for shells. Cut tomatoes into quarters and chop scallions crosswise and add to bowl. Chop a small amount of basil into a “chiffonade” and add that to mixture. Season mixture with a little oil, vinegar, salt and pepper. Set aside for a half hour. With the baguette, slice and lay sliced on a cookie sheet. Brush both sides with olive oil using a pastry brush. Alternately, spray with 100% olive oil spray that’s now available in grocery stores. Use the kind with a pump bottle and they aerosol varieties use anti coagulants that taste nasty. Toast bread under the broiler element of your oven, turning once to brown both sides. When cool, spoon salsa over crostini and enjoy. |
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Home  Recipes Appetizers and Sides Crostinis with Perlini®-Pistachio Salsa |
