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Pesto Crostini Appetizer

Garden Pesto Crostini Recipe
Scale

Ingredients

½ cup baby arugula leaves

¼ cup basil leaves

2 tablespoons chopped walnuts

2 tablespoons chopped parsley

2 tablespoons + ¼ cup grated parmesan cheese

2 cloves garlic, chopped

4 tablespoons butter, softened

34 teaspoons olive oil

Salt and Pepper- optional

20¼ “sliced crusty bread loaf for crostini

810 cherry tomatoes, thinly sliced

Instructions

  1. Brush crostini slices with olive oil and grill or toast in oven until golden brown.
  2. In food processor, pulse walnuts one or two times, add arugula leaves, basil, parsley, 2 tablespoons cheese and garlic, pulse until smooth.
  3. Scrape down sides and add softened butter and olive oil. Pulse mixture until smooth and creamy. Add salt and pepper if desired to taste.
  4. Spread small amount of pesto on crostini, sprinkle with parmesan cheese, top with sliced tomato.

Notes

Make the pesto a day a head for best flavor.

Toast rounds can be made ahead 3 days prior to event and stored in sealed plastic bag and refrigerated or frozen.