Pear And Pesto Crostini – a delicious recipe with basil, clove garlic, pine nuts, Pecorino Romano, your best olive oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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.
2
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.)
3
Cut pear into thin slices and place on a platter with crostini and pesto. To assemble: Spread pesto over crostini and top with pear and fresh ground black pepper, if desired.
228
kcal
Calories
23
g
Fat
6
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 French loaf, 2 cups packed basil leaves, 1 clove garlic, 1/4 cup pine nuts, and more.
Yes, Pear And Pesto Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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