Best 9 Pesto Crostini Recipes
Indulge in a symphony of flavors with our delectable Pesto Crostini, a culinary masterpiece that combines the vibrant essence of basil pesto with the crispiness of toasted baguette slices. Embark on a culinary journey as we present a collection of Pesto Crostini recipes, each offering a unique twist on this classic appetizer.
From the traditional basil pesto to the tantalizing sun-dried tomato pesto and the nutty pine nut pesto, these recipes cater to diverse palates. Whether you prefer a classic or a contemporary rendition, our carefully curated selection ensures there's a perfect recipe for every taste. With step-by-step instructions and detailed tips, we guide you through the process of crafting these culinary gems, ensuring success in your kitchen endeavors.
Experience the harmonious blend of tangy pesto and crispy crostini, elevated with an array of topping options. From fresh cherry tomatoes and mozzarella pearls to roasted red peppers and goat cheese, the possibilities are endless. Create a delightful spread that will impress your guests and leave them craving more.
So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure as we explore the delightful world of Pesto Crostini.
ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI
Provided by Diane Rossen Worthington
Categories Salad Tomato Appetizer Side Vegetarian High Fiber Dinner Lunch Feta Artichoke Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For pesto:
- Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For salad:
- Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
- Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
- Serve salad with crostini.
PESTO CROSTINI
Look no further when you're searching for an elegant appetizer that's easy to put together. A platter of these crostini will disappear quickly! -Diane Kaplan, Riverdale, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 appetizers.
Number Of Ingredients 6
Steps:
- Place the bread slices on an ungreased baking sheet. Combine butter and garlic; spread over bread. , Broil 3-4 in. from the heat or until lightly browned. Cool slightly. Spread pesto over butter mixture; top with tomatoes and cheese. Broil 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 288mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
MUSHROOM PESTO CROSTINI
Steps:
- Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water.
- Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.
- Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.
- Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.
Nutrition Facts : Calories 179, Fat 6 grams, SaturatedFat 1 grams, Sodium 356 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
SWEET PEA PESTO CROSTINI
I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 pieces.
Number Of Ingredients 10
Steps:
- Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency., Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool., To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.
Nutrition Facts : Calories 77 calories, Fat 2g fat (trace saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
WILD MUSHROOM AND PESTO CROSTINI
Make and share this Wild Mushroom and Pesto Crostini recipe from Food.com.
Provided by Cheese Please
Categories Vegetable
Time 25m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet.
- Add garlic and saute for 2-3 minutes until brown over medium-high heat.
- Add mushrooms and saute for 8-10 minutes until thoroughly cooked.
- Remove from heat and add sauteed mushrooms to a small mixing bowl of prepared pesto. Toss until mushrooms are evenly coated.
- Slice whole wheat baguette in half length-wise and then cut into small 1/2 inch slices.
- Toast until golden brown and then top with mushrooms and Parmesan. Enjoy!
PESTO CAPRESE CROSTINI RECIPE BY TASTY
Here's what you need: baguette, olive oil, kosher salt, pesto, cherry tomatoes, ciliegine mozzarella balls
Provided by Katie Aubin
Categories Snacks
Time 30m
Yield 12 crostinis
Number Of Ingredients 6
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
- Spread 1 tablespoon of pesto over each crostini. Top with tomato and mozzarella pieces.
- Enjoy!
Nutrition Facts : Calories 442 calories, Carbohydrate 18 grams, Fat 29 grams, Fiber 0 grams, Protein 25 grams, Sugar 2 grams
PESTO AND TOMATO CROSTINI
Enjoy these cheesy appetizers that are made by topping French bread with pesto and tomatoes - ready in 20 minutes. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Place bread slices on ungreased cookie sheet.
- Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese.
- Bake about 8 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 310 mg
GOAT CHEESE-PESTO CROSTINI
Guests will think you fussed over these elegant appetizers-but the recipe conveniently calls for jarred pesto.-Cindie Haras, Boca Raton, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts.
Nutrition Facts : Calories 137 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 189mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
PESTO-BOCCONCINI CROSTINI
It's hard to beat the combination of mozzarella and pesto sauce for a quick Italian lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Dividing evenly, spread crostini with prepared pesto; top with bocconcini. Season with salt and pepper.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your crostini. Look for ripe tomatoes, basil, and garlic, and use a good quality olive oil.
- Make sure your bread is crispy: You can toast it in the oven or grill it until it's golden brown and crunchy.
- Don't overcrowd the crostini: Top each one with just enough pesto, tomatoes, and cheese so that you can still taste all the flavors.
- Serve immediately: Crostini are best when they're fresh and warm. If you're making them ahead of time, store them in a single layer in an airtight container in the refrigerator. They'll keep for up to 3 days.
Conclusion:
Pesto crostini are a delicious and easy appetizer that can be enjoyed by people of all ages. They're perfect for parties, potlucks, or a simple snack. With just a few simple ingredients, you can create a flavorful and impressive dish that will surely be a hit. So next time you're looking for a quick and easy appetizer, give pesto crostini a try!
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