Spicy (Smoked Mozzarella) Cheese-stuffed Meatballs

I wanted to incorporate something on the heavier and more filling side to my appetizer menu, and of course using Giada DeLaurentiis’s recipes. I came across Giada’s recipe for “Spicy Smoked Mozzarella Stuffed Meatballs and decided  on making them right away. After all, these are not just any ordinary meatball. It has cheese in the middle! And, who doesn’t love cheessssseeeeeee?!

This photo was taken right whent the wonderful cheesy meatballs were taken out of the oven.

Frill toothpicks and little plates or napkins worked great for people to pick them up. They didn’t fall apart at all. *Don’t forget to leave a little bowl or container for used toothpicks somewhere close to prevent people from leaving them everywhere.

Okay, so I’m not gonna lie. I had to cut some corners on this one and change the recipe a little!

Pea Pesto Crostini

I was weary of how the texture of this spread will turn out. I thought that the moisture in the peas would penetrate into my crostini and make them —SOGGY! BUT, I trust Giada! So, I went ahead and followed the recipe…

Pea Pesto Crostini

• 1 (10-ounce) package frozen peas, defrosted
• 1 garlic clove
• 1/2 cup grated Parmesan
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1/3 cup olive oil

Crostini

• 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old
• 1/3 cup olive oil
• 8 cherry tomatoes, halved or 1 small tomato, diced

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.