Crostini with Pecan Basil Pesto

We recently had some friends over and I threw together this Crostini with Pecan Basil Pesto. It was the easiest, tastiest appetizer I've ever made. You've gotta try it!

Course Appetizer

Cuisine Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 65kcal

Author Marly McMillen

Ingredients

1/3 cup pecans
1 cup fresh spinach washed and dried
1/3 cup olive oil
2 teaspoons vegan parmesan
1 teaspoon garlic powder
4-5 fresh basil leaves washed and dried
24 baguette slices cut approximately ½" thick

Topping:

Fresh Tomato Salsa: chopped tomatoes and red or yellow sweet peppers drizzled with oil and cracked pepper

Instructions

Heat your oven (or toaster oven) to 350F with the rack in the middle.
Place the pecans on a baking sheet and toast in the oven for about 5 minutes. Remove to cool.
Place the cooled pecans, spinach, olive oil, vegan parmesan, garlic powder and basil leaves in a food processor. Pulse for a second or two to combine. *
Arrange the bread slices in one layer on a large baking sheet. Place in the oven until toasted.
When you're ready, remove from the oven, and top each slice with the Pecan Basil Pesto. Add a bit of the Fresh Tomato Salsa to each.

Notes

*You can use fresh garlic in this recipe if you like, but don't add too much because it can easily overwhelm the recipe.

**If you're making this recipe for a party, it's easy to make the pesto and Fresh Tomato Salsa ahead of time. Then when you're guests have arrived and you're ready to serve, simply toast the baguettes, top each with the pesto and salsa and serve. Your guests will be glad you did!

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