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2012-04-23Grilled Veggie Crostini: Mozzarella, Barilla® Tomato and Basil Sauce, French Baguette Bread, Olive Oil, Zucchini, Yellow Squash, Portobello Mushrooms, Salt and Pepper
Grilled Veggie Crostini featuring Sorrento® Mozzarella

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Sorrento® Mozzarella

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Grilled Veggie Crostini

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  • 1 cup Sorrento® Mozzarella, shredded
  • 1 cup Barilla® Tomato and Basil Sauce
  • 1 loaf French Baguette Bread, sliced
  • 5 tbs Olive Oil
  • 1 Zucchini, cut in 1/4 inch slices
  • 1 Yellow Squash, cut in 1/4 inch slices
  • 1 Portobello Mushrooms, cleaned
  • Salt and Pepper, to taste


Preheat oven to 375 degrees F.
Brush slices of baguette with olive oil and season with salt and pepper.
Roast until slightly brown in color.
Season veggies with salt and pepper and drizzle with olive oil, grill until done on both sides.
Place on sheet tray to cool.
Chop up all grilled items and mix together with 1 Tbs. olive oil, and mozzarella cheese.
Top each crostini with 1 Tbs. Tomato and basil sauce and a heaping spoon full of veggies mix.
Place on sheet tray and bake in oven until cheese is melted.
Serve immediately.


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