Pesto Crostini Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
• Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
• Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
• Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.

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.

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.

Steps:

• Blend dressing, basil and 1/3 cup Parmesan in blender until smooth.
• Spread cream cheese spread onto toast slices; top with basil mixture.
• Sprinkle with remaining Parmesan.

Steps:

• Dividing evenly, spread crostini with prepared pesto; top with bocconcini. Season with salt and pepper.

Steps:

• 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.
• *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Steps:

• Pesto: Pulse together the peas, garlic, Parmesan and salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with salt and pepper, to taste. Transfer the pesto to a small bowl and set aside.
• Crostini: Preheat a stovetop griddle or grill pan on medium-high heat.
• Brush both sides of the sliced bread with olive oil and griddle 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 and serve.
• *Cook's Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in the oven at 300 degrees F until slightly crisp, about 5 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
• While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

Steps:

• For the pea pesto:
• Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. 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 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 2 tomato halves and transfer to a serving platter before serving.
• *Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

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.

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet.
• Bake 7 to 10 min. or until bottoms of bread slices are golden brown.
• Meanwhile, cut cheese into 6 slices, then cut each slice into 4 pieces. Remove baking sheet from oven.
• Heat broiler. Turn bread slices over; spread with pesto. Top with cheese.
• Broil, 6 inches from heat, 1 min. or until cheese is melted and lightly browned.

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.

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!