Pear and pesto crostini

Name: Pear and pesto crostini
Total time: 45 min
Yield: 3 servings
Ingredients: 0.5 loaf french bread; 48 g fresh basil; 1 clove garlic; 33.75 g pine nuts; 25 g pecorino; 3 Tbsps olive oil; 3 servings salt and pepper; 1 bosc pear

Mediterranean Pear and Pesto Crostini recipe with 20% coverage of daily vitamins and minerals, ideal as a hors d'oeuvre, taking approximately 45 minutes to prepare.

Ingredients

french bread

0.5 loaf

fresh basil

48 g

garlic

1 clove

pine nuts

33.75 g

pecorino

25 g

olive oil

3 Tbsps

salt and pepper

3 servings

bosc pear

Method

Preheat oven to 400 degrees. Slice French loaf into 1/2-inch-thick slices, and brush (or spray, if you have one of those nifty Misto things) with olive oil.
Place slices on baking sheet and toast in oven for 10-15 minutes, or until edges are a deep golden brown.
Remove from oven and set aside.
While those are in the oven, make your pesto. In a food processor, combine basil leaves, garlic clove, pine nuts and Romano cheese. Pulse until pesto is coarse in texture, like coarse sand.
Add in olive oil and process until fully incorporated. Taste.
Add salt and pepper, if needed. Scrape pesto into a serving bowl or dish and set aside. (You should have about 3/4 cup.)

Nutrition:

487 kcal

Carbs

46 g

Fat

28 g

Protein

15 g

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