Crostini with young mozzarella

Ingredients:

Piquillo Pepper Pesto

• 1 can (280g) canned piquillo peppers, drained well
• 0.5 tbsp. freshly grated parmesan
• 1/3 cup toasted walnuts
• 2 tbsp. l. olive oil
• 0.5 tsp coarse salt
• 1/4 tsp Calabrian chili paste
• 1 small clove of garlic, crushed and peeled

Baked tomatoes

• 2 cups cherry tomatoes or grape tomatoes
• 4 sprigs fresh basil, torn
• 3 cloves garlic, crushed and peeled
• 3 tbsp. l. olive oil
• 0.5 tsp coarse salt

Mushroom tapenade

• 3 tbsp. l. olive oil
• 1 shallot, chopped
• 280 g coarsely chopped mushroom caviar
• 0.5 tsp coarse salt
• 2 tsp chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 0.5 tsp chopped fresh rosemary
• 0.5 tsp lemon zest
• 2 tablespoons toasted pine nuts

Mozzarella Bar

• 450 g thin slices of fresh mozzarella
• 450 g thin slices of smoked mozzarella
• 2 balls of 110 gr. burrata cheese
• Thick slices of grilled bread
• Toasted bread
• Small arugula
• Fresh basil leaves
• Extra-virgin olive oil
• High-quality balsamic vinegar
• Flaked sea salt
• Red pepper flakes

Preparation:

1. Piquillo Pepper Pesto:
   
   Combine the pepper, Parmesan, walnuts, salt, chili paste, and garlic in a food processor. Blend until smooth and evenly distributed.
2. Baked tomatoes: Preheat oven to 175°C.
   
   On a rimmed baking sheet, combine the tomatoes with basil, garlic, and salt. Spread evenly and bake until the tomatoes are soft and charred in spots, 30 minutes.
3. Mushroom tapenade:
   
   Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the shallots and cook until fragrant, about 1 minute. Add the mushrooms and season with salt. Cook, stirring frequently, until the mushrooms have released all their liquid and are golden brown, about 10 minutes. Remove from heat and sprinkle with basil, oregano, rosemary, and lemon zest. Stir in the pine nuts and the remaining 1 tablespoon olive oil. Cool slightly. Serve the tapenade warm or at room temperature.
4. Mozzarella Bar:
   
   Arrange different types of mozzarella and burrata on platters and plates. Surround them, buffet-style, with three homemade toppings, along with grilled bread and crostini, arugula, basil, olive oil, balsamic vinegar, salt, and red pepper flakes. Invite guests to assemble their own appetizers and salad.