Easter Chick Crostini
Crispy pesto-topped crostini with mozzarella and mango chicks.
Servings: 7 crostini
Ingredients
- 7 slices baguette
- 1 tbsp butter
- 2 tablespoons pesto
- 2 fresh mozzarella
- 1 mango
- 1 carrot small
- 14 black sesame seeds
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 and golden on both sides.
- Allow to cool.
- Slice the mozzarella.
- Use the round cookie cutter to cut out the 'egg' with the mozzarella.
- 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 cutter.
- Trim the base straight if you need to.
- Spread 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.
Video
Nutrition
Calories: 147kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 259mg | Potassium: 127mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1914IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg
