Pesto Crostini Appetizer

Garden Pesto Crostini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Toasted crusty round bread slices with home made pesto, parmesan cheese and sliced cherry tomato makes a super easy appetizer.


Units Scale

1/2 cup baby arugula leaves

1/4 cup basil leaves

2 tablespoons chopped walnuts

2 tablespoons chopped parsley

2 tablespoons + 1/4 cup grated parmesan cheese

2 cloves garlic, chopped

4 tablespoons butter, softened

34 teaspoons olive oil

Salt and Pepper- optional

201/4 “sliced crusty bread loaf for crostini

810 cherry tomatoes, thinly sliced


  1. Brush crostini slices with olive oil and grill or toast in oven until golden brown. Heat oven to 375, place round slices on baking sheet, toast 8-10 minutes, at 8 minutes turn over to toast other side. Toast additional 8 minutes.
  2. In food processor fitted with steel blade, 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.


Make the pesto a day a head for best flavor.

If you want to serve your appetizer warm, after spreading pesto over the rounds, sprinkle with cheese and return to 375 degree oven to melt cheese.  Add tomato right before serving. Drizzle with olive oil.

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