Pesto Meatball Crostini

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  1. Remove the sausage meat from the casing in a bowl. Add a couple tablespoons of pesto and mix to combine.  Then roll into meatballs the size of a ping-pong ball.
  2. Add a little bit of the pesto oil to a pan over medium heat.  Sear the meatballs until golden brown then set aside.
  3. Add the can of tomatoes to the pan and wash the can out with some of the whey from the fresh mozzarella, pour into the pan.
  4. Bring to a simmer and cook for about 20 minutes or until it's thickened. Season the sauce with salt and pepper.
  5. Add the meatballs and their juices back to the pan and cover in the sauce.
  6. Spread some pesto on each slice of bread and bake until golden brown. Then top each one with a saucy meatball and top with a slice of cheese.  Grill/broil in the oven until the cheese is melted
  7. Enjoy!