Pesto And Tomato Crostini Recipes

PESTO AND ROAST TOMATO CROSTINI WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 400F.
• Toss the tomatoes in olive oil and season lightly with salt & pepper. Roast in the oven at 400F for about 10 minutes, or until tomatoes start to split and release juices.
• Brush the baguette slices with olive oil and toast in the oven at 400F for about 3 minutes. Remove from heat.
• Combine all the ingredients for the pesto in a small food processor, and pulse for a few seconds until well combined. Taste and see if more salt or lemon juice is needed.
• To assemble the crostini: add about 1/2 - 3/4 teaspoon pesto to each slice of toasted baguette. Top each crostini with 2-3 burst tomatoes. Drizzle with balsamic glaze. Serve warm immediately.

PESTO AND TOMATO CROSTINI

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.

SUPER EASY APPETIZER - TOMATO AND PESTO CROSTINI

Steps:

• Defrost the puff pastry, and cut into 16 squares.
• Cook in moderate oven for 10 minutes so that the pastry is slightly golden and starting to puff.
• On each square, place a bocconini slice, followed by a cherry tomato (flat size down) and a small blob of pesto.
• Put back into oven and cook a further 10 minutes until the boconncini have started to melt.
• Serve immediately.

PEA PESTO CROSTINI

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.

SUN-DRIED TOMATO PESTO CROSTINI

Steps:

• Top toast with sun-dried tomato pesto and yellow tomato slices.

PESTO CROSTINI

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.

CROSTINI WITH MOZZARELLA AND TOMATO

Steps:

• Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
• Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
• Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.

PESTO CAPRESE CROSTINI RECIPE BY TASTY

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!