Roasted Tomato Crostini

GOOD LIFE EATS

"This Roasted Tomato Crostini with Walnut Almond Pesto and Goat Cheese is going to be on repeat for those summer backyard get togethers because it is so good and so simple."

~ GOOD LIFE EATS

Pesto

KEY INGREDIENT

– Fisher Nuts Almonds – Fisher Nuts Walnuts – Whole Garlic Cloves – Extra-Virgin Olive Oil – Fresh Basil – Fresh Grated Parmesan – Salt, or to taste – Grape Tomatoes, sliced in half lengthwise – Olive Oil – Salt and Pepper, to taste – Baguette, thinly sliced (1/2 inch thick) – Goat Cheese – Pesto – Roasted Tomatoes – Balsamic Glaze, for garnish (optional)

INGREDIENTS:

INSTRUCTIONS

For the Pesto 1. Place a large frying pan on the stove top over medium heat. After the pan has preheated, add the nuts and whole garlic cloves in a single layer (working in batches if necessary) without any cooking oil or spray.

INSTRUCTIONS

For the Pesto 2. Stir the nuts frequently with a spatula, cooking until the nuts have turned golden brown and smell fragrant, about 3 - 5 minutes. Remove the nuts from the heat and transfer them to the bowl of a food processor.

INSTRUCTIONS

For the Pesto 3. Add the remaining ingredients (olive oil, fresh basil, fresh grated parmesan, and salt) to the bowl of the food processor.

INSTRUCTIONS

For the Roasted Tomatoes 1. Preheat oven to 425 degrees F. Toss the tomatoes with olive oil on a large baking sheet and season with salt and pepper. Roast for 15 - 18 minutes, or until blistered and slightly browned.

INSTRUCTIONS

For the Crostini 1. Brush the tops of the baguette lightly with olive oil. Toast both sides of the sliced baguette in a cast iron pan over medium heat.

INSTRUCTIONS

For the Crostini 2. Spread each toasted piece of baguette with goat cheese, then top with pesto, 2 - 4 tomatoes (depending on the size of the bread), and drizzle with balsamic glaze if desired. Serve immediately.

Visit Good Life Eats for more Notes and Tips on making the BEST Roasted Tomato Crostini!

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Enjoy!

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