Basil Pesto and Tomato Whole Wheat Crostini
A beautiful green and red appetizer for a party or pre-meal starter.
- 1 cup fresh basil leaves
- 2 garlic cloves, peeled and crushed
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/3 cup chopped walnuts
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 8-ounce whole-wheat baguette cut into sixteen 1/2 – inch slices
- 1 cup grape tomatoes, quartered
For Pesto
In a blender or food processor combine basil, garlic, Parmesan, walnuts, salt, and pepper. Slowly add the olive oil to make a thick paste.
For Crostini
Preheat oven to 350°F. Place bread slices on a rimmed baking sheet and bake until crisp and lightly golden, about 12 minutes. Remove from oven and let cool. Spread 1 teaspoon of pesto on each slice of bread. Top with grape tomatoes. Serve immediately.
Serves 8 (Makes 16 crostini each with 1 slice bread, 1 teaspoon pesto, 1 grape tomato, halved)
NUTRITION
Per 2 piece serving:
- Calories: 256
- Fat: 19 g (0 g EPA, 0 g DHA, 1 g ALA)
- Saturated Fat: 3g
- Cholesterol: 3 mg
- Sodium: 238 mg
- Carbohydrate: 18 g
- Dietary Fiber: 2 g
- Sugars: < 1 g
- Protein: 5 g
