Meatball Crostini

• 1 stick unsalted butter, at room temperature
• 2 teaspoons minced garlic
• 2 teaspoons finely chopped fresh oregano leaves (or 1 teaspoon dried)
• 1 teaspoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh basil leaves
• Salt and freshly ground black pepper
• 1 loaf French baguette
• 1 (26-ounce) jar tomato basil pasta sauce
• 1 (16-ounce) block mozzarella cheese, sliced thin
• 1 (16-ounce) bag frozen, fully cooked meatballs, defrosted and sliced 1/4-inch thick
• Parmesan, for garnish

1. Preheat the oven to 375 degrees F, and line a sheet pan with parchment paper
2. Prepare the herb butter by combining all the ingredients together in a small bowl.. (Herb butter will keep well, wrapped tightly, in the refrigerator for a week or in the freezer for up to a month.)
3. Slice the baguette on the bias about 1/2-inch thick.
4. Spread the herb butter on both sides of the baguette slices and arrange in 1 layer on the prepared sheet pan.
5. Toast in the oven until golden brown and crisp on both sides, flipping halfway through, about 15 minutes.
6. Cover each crostini with 1 tablespoon pasta sauce.
7. Top each with a slice of mozzarella and a meatball.
8. Finish with another tablespoon of pasta sauce.
9. Bake in the oven until the meatballs are warmed through and the cheese has melted, about 15 minutes.
10. Top with a sprinkle of Parmesan and serve hot.

unsalted butter, garlic, fresh oregano, rosemary, fresh basil, salt, baguette, tomato basil pasta sauce, mozzarella cheese, parmesan

Taken from www.foodnetwork.com/recipes/sandra-lee/meatball-crostini-recipe.html (may not work)