Pear and pesto crostini
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
US
french bread
0.5 loaf
fresh basil
2 cups
garlic
1 clove
pine nuts
0.25 cup
pecorino
0.25 cup
olive oil
3 Tbsps
salt and pepper
3 servings
bosc pear
1
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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