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Celebrate Easter in the cutest way with these easy-to-make, just-hatched mozzarella and mango chick crostini.
Serve them as part of a delicious Easter lunch spread, or enjoy them as a tasty pre-dinner appetizer or mid-day snack.
Sprinkle over sea salt and a drizzle of olive oil or honey to taste to make a crispy and flavorful bruschetta everyone will love. You can even add chili or jalapeño if you like your crostini spicy.
Feel free to replace the baguette with crackers or even cucumber slices for a quick Easter canapé idea.
If you love this idea, don’t miss my chick crostini or bunny crostini for Easter. And if you can’t resist a cute salad, check out my adorable caprese salad shaped into Easter lamb.
Easter Chick Crostini
Ingredients
- 7 slices of baguette
- 1 tbsp butter
- 2 tablespoons pesto
- 2 fresh mozzarella balls
- 1 mango
- 1 small carrot
- 14 black sesame seeds
- gingerbread man cookie cutter
- medium round cookie cutter
Instructions
- Slice the baguette.
- Place the butter in a medium-hot skillet and arrange the slices in the pan until golden brown.
- Turn the slices over until browned on both sides.
- Allow to cool.
- Slice the mozzarella.
- Use the round cookie cutter to cut out the egg.
- To make the hatched detail, trim the middle of the egg in a zig-zag pattern using a knife or the corner of a square-shaped cookie cutter.
- Slice the mango.
- Make the chick using the top half of a gingerbread man cookie cutter.
- Trim the base straight if you need to.
- Spread some pesto on the crostini slices.
- Top with a basil leaf, the mango chick and the cracked mozzarella egg.
- Place two sesame seeds on the chick for eyes and a small piece of carrot cut into a triangle for the beak.
- Serve.
