Ingredients
- 1/2 cup whole or slivered almonds, toasted
- 1 garlic clove, peeled and smashed
- 1 pint cherry or grape tomatoes, halved
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup extra virgin olive oil
- 1/2 cup parmesan cheese, freshly grated
- 1 tablespoon extra virgin olive oil
- 12 slices of baguette bread
- 1 cup fresh basil, packed
Preparation
- In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped. Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. With the motor running, add the oil in a thin stream until combined. Add the parmesan cheese and pulse a few times to combine.
- Brush baguette slices with 1 tablespoon of olive oil and toast gently, on both sides, on grill pan or saute pan. Serve crostini with a small bowl of tomato pesto. Spread pesto onto crostini. Also great tossed with pasta or over chicken or fish.
Categories
- Appetizer
- Sauce/Dressing
- Vegetable
- MHealthy