Basil Pesto and Tomato Whole Wheat Crostini

Basil Pesto and Tomato Whole Wheat Crostini

A beautiful green and red appetizer for a party or pre-meal starter.

  1. 1 cup fresh basil leaves
  2. 2 garlic cloves, peeled and crushed
  3. 1/4 cup grated Parmigiano-Reggiano cheese
  4. 1/3 cup chopped walnuts
  5. 1/4 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 1/2 cup extra-virgin olive oil
  8. 8-ounce whole-wheat baguette cut into sixteen 1/2 – inch slices
  9. 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:
  1. Calories: 256
  2. Fat: 19 g (0 g EPA, 0 g DHA, 1 g ALA)
  3. Saturated Fat: 3g
  4. Cholesterol: 3 mg
  5. Sodium: 238 mg
  6. Carbohydrate: 18 g
  7. Dietary Fiber: 2 g
  8. Sugars: < 1 g
  9. Protein: 5 g
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