Roasted Vegetable Frittata Crostini
Prepare the recipe for Roasted Vegetable Frittata in the main courses section of the recipe index (link below in notes). However, you will want to bake the frittata in a lightly buttered mini muffin tin pan to get individual round frittatas. The thin layer of pesto adds a delicious touch to this great appetizer. Approximately 36 servings.
Ingredients
- One half recipe of the Roasted Vegetable Frittata.
- baguette sliced into ½ inch slices
- 1 small jar basil pesto.
- 3 tbsp extra virgin olive oil
Instructions
- Step 2..Step 5. s.Step 6.
To Prepare crostini
- HEAT oven to 375°F. BRUSH both sides of bread with olive oil and place on the baking sheet in a single layer. Bake about 10 minutes until lightly browned.
To Prepare Frittata
- Prepare ½ recipe of the Roasted Vegetable Frittata (Link below in notes). Reduce oven temperature 350°F.
- Lightly butter a 36 spot mini muffin tin. Bake prepared frittata recipe in the muffin tin. Spoon about 1 tablespoon egg mixture into each muffin cup
- BAKE in 350°F oven until just set, 10 to 13 minutes. COOL on wire rack 5 minutes; remove from cup.
- To serve, SPREAD a thin layer of pesto on Crostini and top with a mini frittata.
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