Meatball Crostini

Total Time:
40 min
10 min
30 min

12 servings

  • For garlic and herb butter:
  • 1 stick unsalted butter, at room temperature
  • 2 teaspoons minced garlic
  • 2 teaspoons finely chopped fresh oregano leaves (or 1 teaspoon dried)
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh basil leaves
  • Salt and freshly ground black pepper
  • 1 loaf French baguette
  • 1 (26-ounce) jar tomato basil pasta sauce
  • 1 (16-ounce) block mozzarella cheese, sliced thin
  • 1 (16-ounce) bag frozen, fully cooked meatballs, defrosted and sliced 1/4-inch thick
  • Parmesan, for garnish
  • Preheat the oven to 375 degrees F, and line a sheet pan with parchment paper

  • Prepare the herb butter by combining all the ingredients together in a small bowl.. (Herb butter will keep well, wrapped tightly, in the refrigerator for a week or in the freezer for up to a month.)

  • Slice the baguette on the bias about 1/2-inch thick. Spread the herb butter on both sides of the baguette slices and arrange in 1 layer on the prepared sheet pan. Toast in the oven until golden brown and crisp on both sides, flipping halfway through, about 15 minutes.

  • Cover each crostini with 1 tablespoon pasta sauce. Top each with a slice of mozzarella and a meatball. Finish with another tablespoon of pasta sauce. Bake in the oven until the meatballs are warmed through and the cheese has melted, about 15 minutes. Top with a sprinkle of Parmesan and serve hot.

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