Pear and Pesto Crostini
If you want to add more Mediterranean recipes to your collection, Pear and Pesto Crostini might be a recipe you should try. One portion of this dish contains about 12g of protein, 26g of fat, and a total of 452 calories. For $2.36 per serving, you get a hor d'oeuvre that serves 3. 2 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of pine nuts, salt and pepper, bosc pear, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 82%, this dish is excellent. If you like this recipe, you might also like recipes such as Edamame and Pear Crostini, Edamame and Pear Crostini, and Pear and Brie Crostini.
Servings: 3
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 loaf French bread
2 cups packed basil leaves
1 clove garlic
1/4 cup pine nuts
1/4 cup Pecorino Romano
3 tablespoons your best olive oil
Salt and pepper, to taste
1 Bosc pear
Equipment:
oven
baking sheet
food processor
bowl
Cooking instruction summary:
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.) 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.
Step by step:
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.
2. Place slices on baking sheet and toast in oven for 10-15 minutes, or until edges are a deep golden brown.
3. Remove from oven and set aside.
4. 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.
5. Add in olive oil and process until fully incorporated. Taste.
6. Add salt and pepper, if needed. Scrape pesto into a serving bowl or dish and set aside. (You should have about 3/4 cup.)
Cut pear into thin slices and place on a platter with crostini and pesto. To assemble
1. Spread pesto over crostini and top with pear and fresh ground black pepper, if desired.
Nutrition Information:
covered percent of daily need
