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Mozarella Meatball Crostini

Deliciously wholesome seedy bread covered with our traditional home-made `Tomate Frito´ , Original Swedish meatballs and Mozzarella.

This recipe is perfect for taking along to summer garden parties. You can also swap the mozzarella for goats cheese or any other type of cheese that melts well under the grill.

 

INGREDIENTS

 400g pack of Smorgasbord Original Swedish Meatballs – We air fried ours before stacking for a little extra bite.

Bread of your choice – we used wholegrain seeded baguettes

As many meatballs as slices of bread

`Tomate Frito´ (see recipe) or marinara sauce , you can also switch this up for pesto.

Mozarella, drained and sliced

Oregano

Salt and pepper

Salad to serve

METHOD

  1. Begin by gently frying off the meatballs, we did this in an air frier so as not to add extra oil, you can also do this in a frying pan or under the grill, no need to add extra oil, this way the skin of the meatballs will turn nice and crisp.
  2. Cook gently until they slightly darken in colour.
  3. Meanwhile slice your bread and lay onto a baking tray lined with baking parchment, this way if the cheese overflows it will be easier to remove from the oven.
  4. Coat each slice of bread with a generous amount of tomato sauce, let it absorb slightly and add a little more to each.
  5. Next, place a meatball on top of each of the mini crostini and lay over your mozarella or alternative cheese choice.
  6. To finish top with oregano, salt and pepper. To add an extra kick you can also sprinkle with some chilli flakes if you like spice.
  7. Place under the grill until the cheese has melted, we left ours a little extra time as we love crispy crostinis.
  8. Once the crostini have reached your preferred crispiness, remove from the oven and place on a serving plate. Serve warm with salad and extra sauce for dipping.
  9. Be sure to make plenty as these are irresistibly moreish.