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Crostini with pesto
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
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Ingredients
for
4
- Ingredients
- 1 bunch Arugula
- 1 bunch Basil
- 3 garlic cloves
- ½ tsp Sea salt
- 50 grams pecorino romano
- 50 grams Parmesan
- 2 Tbsps Pine nuts
- 100 milliliters olive oil
- 1 Baguette
Preparation steps
1.
To make pesto: Rinse arugula and basil, shake dry, remove leaves from stems and transfer to a blender. Peel garlic cloves and add to blender. Coarsely chop Pecorino and Parmesan. Add cheeses to blender, along with pine nuts, salt to taste and half of the oil. Blend on high speed until smooth. Cut baguette into slices and toast in the oven at 200°C (approximately 400°F). Drizzle slices with olive oil and spread with pesto. Serve crostini immediately (bread will soften if left sitting). Serve with wine, if desired.
2.
Transfer any remaining pesto to a small screw-top jar, top with remaining oil and refrigerate.
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