Pear and Pesto Crostini
Pear and Pesto Crostini is a Mediterranean recipe that serves 3.
- Servings: 3
- Total cooking time:
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
Instructions:
- 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.)
- Spread pesto over crostini and top with pear and fresh ground black pepper, if desired.
