Grilled Veggie Crostini


  • 4 oz. GalbaniĀ® Mozzarella, shredded
  • 1 French baguette, sliced into 20 pieces
  • 3 Tbsp. olive oil
  • 1 zucchini, cut in 1/4 inch slices
  • 1 yellow squash, cut in 1/4 inch slices
  • 1 portobello mushroom, cleaned of bristles
  • 1 cup tomato and basil sauce
  • salt and pepper, to taste


  • Preheat oven to 375 degrees F.
  • Brush slices of baguette with 2 Tbsp. 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 Tbsp. olive oil, and mozzarella cheese.
  • Top each crostini with 1 Tbsp. 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.