Italian Grilled Crostini

Makes 24
  • 1 Kowalski's Take & Bake French Baguette, cut into 24 slices on the diagonal
  • 3 oz. pkg. prosciutto, each slice cut into quarters
  • 7 1/3 oz. jar Kowalski's Traditional Basil Pesto, divided
  • 7 oz. canned roasted tomatoes, drained
  • 12 oz. fresh mozzarella cheese, thinly sliced

Grill baguette slices over medium-low heat, uncovered, until bottoms are golden-brown and crisp (about 2 min.); remove from grill. With grilled side up, top each baguette slice with a piece of prosciutto, 1 tsp. pesto, a roasted tomato and a slice of mozzarella. Transfer baguette slices back to the grill; continue grilling until bottoms are golden-brown and crisp and fresh mozzarella is slightly melted (about 2 min.). Serve immediately.