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Asian Pear, Apricot, Mozzarella Crostini with Sundried Tomato Pesto

Looking for an appetizer recipe that’s got an effortless wow factor? Look no further. With just a handful of simple ingredients put together in the right order you’ll end up with a crostini that will blow your friend’s away at your next dinner party. Spicy sundried tomato pesto, fresh Asian pear and basil, creamy, melty mozzarella and a drizzle of honey to *literally* top it all off, this crostini has our mouths watering just thinking about it.


  • 1 fresh baguette, sliced in 1 inch thick rounds
  • 1 jar Lucini Organic Spicy Sundried Tomato Pesto
  • 2 tablespoons raw honey
  • 15-20 fresh basil leaves
  • 2 asian pears, very thinly sliced
  • 1 7oz mozzarella di bufala, sliced into thin rounds
  • 15 dried apricots, roughly chopped


1. Preheat oven on broil option at 500F

2. Line a baking tray with parchment paper

3.Add sliced baguette rounds to baking tray and top each with a slice of mozzarella di bufala

4. Top each round with asian pear slice and chopped dried apricot

5. Place tray in oven for 3-4 minutes until cheese is melty and starting to bubble

6. Remove tray from oven

7. Top each round with a dollop of Lucini Organic Spicy Sundried Tomato Pesto and a fresh basil leaf

8. Drizzle raw honey over top of entire tray

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