Meatball Crostini

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 12 servings
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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


  1. Preheat the oven to 375 degrees F, and line a sheet pan with parchment paper
  2. 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.)
  3. 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.
  4. 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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