If you’ve been searching for the perfect appetizer to serve at your next gathering, we’ve got it. This classic pesto crostini topped with juicy cherry tomatoes is as delightful to look at as it is to devour. We dare you and your guests to eat just one!
Yield: 15–20 crostini
Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes
1 sourdough baguette
½ batch Pesto (page 227)
15–20 fresh basil leaves
20 cherry tomatoes, sliced in half
Pinch of red chili pepper flakes, to taste
15 kalamata olives, sliced (optional)
1. Preheat the oven to 375 degrees F.
2. Using a serrated knife, cut the baguette into diagonal slices that are about 1/3 inch thick. Place the slices on a baking sheet, spread each with the pesto, and bake for 10 minutes or until toasted and golden brown.
3. Remove from the oven and top each crostini slice with a fresh basil leaf, sliced tomatoes, red chili pepper flakes, and sliced kalamata olives (if using). Assemble on a serving platter and enjoy fresh.
Friendly Suggestion: These are best enjoyed fresh since they lose their appealing texture in the fridge once assembled.
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