Recipe courtesy of Sandra Lee
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40 min
10 min
30 min
12 servings



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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