Cooking With Sensei – Basil Pesto Crostini

Cooking with sensei's basil pesto crostini
Nothing beats the smell of fresh chopped basil & freshly baked bread! Two main ingredients in our recipe this week … Basil Pesto Crostini.  The perfect accompaniment to any meal; soup, salad, steak – freshly baked crostinis make for the perfect pairing. In addition to how good it tastes – you might be surprised how fresh and pretty it looks on the plate. With its rich aromatic scent and vibrant colors, it really is an inviting dish. Trust me, your friends will love it


Quick & Easy Crostini Recipe

First off, we’re here to make your life easier, so let‘s break out the food processor for this recipe.

To make the Pesto, all we need is the first five ingredients; 1 cup cherry tomatoes, 2 cups fresh basil leaves, 1/2 cup freshly grated Parmesan cheese, 1/3 cup pine nuts, 3 cloves fresh garlic. Pulse them while slowly adding the olive oil. Once blended together, we should have a thick aromatic mixture that will make your kitchen smell lovely! Don’t forget to season the mixture with salt and pepper! (Always taste to make sure it’s to your liking).  

Now that the mixture is done, put aside. Slice your baguette into 1 inch diagonal slices. Lay the slices flat, toast in the oven or toaster oven to a light golden brown on the edges. (Be careful not to over toast the bread). Spread 1/2 a teaspoon of that pesto goodness on each slice of toast and top with the diced tomatoes and finish by adding a spoonful on top of each crostini toast.

Easy, right?!

Ingredients

  • 1 cup  – cherry (and/or) sungold cherry tomatoes 
  • 2 cups – fresh basil leaves 
  • 1/2 cup – freshly grated Parmesan cheese
  • 1/3 cup – pine nuts 
  • 3 cloves – fresh garlic 
  • 1/2 cup – extra virgin olive oil 
  • salt / pepper (to taste) 
  • 1 loaf – French baguette