Another great sandwich from Jeanine Donofrio’s The Love & Lemon Cookbook.

These crostini were served as lunch: Pain Céréal based crostini with avocado and buffalo mozzarella slices, a dollop of homemade pesto alla Genovese and some fresh thyme leaves, toasted pine nuts, and fried sage leaves on top.

Although the combination of the avocado, mozzarella, and pesto is absolutely delicious, it is also quite filling, so one per person was more than enough for lunch. Buon appetito!!

One thought on “Avocado, Pesto and Mozzarella Crostinis

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