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Tomato Pesto Crostini

August 19, 2015 by Peter Block 14 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

Do you often wonder how to create a quick appetizer that is not a lot of work but looks very pretty?  Think fresh ingredients.  Fresh ingredients have so much color.  Take a look next time you go to your grocery store and look down the vegetable aisle and let your eyes be drawn to the color.  Since it is still summer here in Chicago, I have plenty of basil to grab from my herb pots.  Making a pesto only takes a few minutes.  So this Tomato Pesto Crostini can be put together in less than 10 minutes if you wish.

Tomato Pesto Crostini

Tomato Pesto Crostini

Tomato Pesto Crostini

I am not a huge fan of nuts, so I leave out the pine nuts in my pesto.  Pesto is essentially basil and olive oil.  You can change up your pesto by adding other fresh herbs like parsley or leaf lettuces.  When, I make my pesto, I am simply looking for a good consistency with an earthiness to the flavor. 

Tomato Pesto Crostini

Tomato Pesto Crostini

This appetizer takes a little longer than the 10 minutes I mentioned at the top of this post because I love to roast my tomatoes for additional flavor.  I like to buy red and yellow tomatoes for their color.  Simply place the tomatoes on a baking tray and coat with olive oil and kosher salt.  Bake them at high heat until they blister.  The roasting of the tomatoes brings out a sweetness.

Tomato Pesto Crostini

Tomato Pesto Crostini

The final dish is so simple to assemble.  Spread the pesto on the crostini and top with a couple of tomatoes.  Be sure to grab each color of tomato.  For appearance, top the final crostini with ribbons of basil.

Tomato Pesto Crostini

Tomato Pesto Crostini
2015-08-19 00:17:58
Serves 8
A fresh appetizer of pesto and roasted tomatoes on a crostini
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 loaf of french bread, sliced
  2. 1/2 cup pesto, see link
  3. 1 cup each red and yellow grape tomatoes
  4. 2 tablespoons olive oil
  5. 1 tablespoon salt
  6. Basil chiffonade for garnish.
Instructions
  1. Slice the bread and set aside.
  2. Place the tomatoes on a tray dressed with the salt and oil.
  3. Bake in a 400 degree oven for approximately 30 minutes.
  4. To assemble, brush a generous amount of the pesto on the crostini.
  5. Top with one red and one yellow roasted tomato.
  6. Finish with the basil chiffonade.
  7. Serve and enjoy!
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Ingredients

Ingredients

Tomatoes prior to roasting.

Tomatoes on Tray Prior to Roasting

Tomatoes on Tray Prior to Roasting

Crostini cut preparing for the pesto.

Cut Crostini with Basil Pesto

Cut Crostini with Basil Pesto

The assembled Tomato Pesto Crostini.

Tomato Pesto Crostini

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Filed Under: appetizers Tagged With: basil, bread, herbs, pesto, tomatoes

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Comments

  1. Platter Talk

    August 19, 2015 at 10:45 pm

    Delightful and summery; great job with this one, Peter!

    Reply
    • Peter Block

      August 20, 2015 at 7:45 am

      Thx guys.

      Reply
  2. Nicole Neverman

    August 19, 2015 at 10:29 pm

    What a great entertaining idea! Sounds so quick and easy but packed with deliciousness too 🙂

    Reply
    • Peter Block

      August 20, 2015 at 7:46 am

      You described it perfectly Nic.

      Reply
  3. Serena | Serena Bakes Simply From Scratch

    August 19, 2015 at 8:59 pm

    These are the perfect snack this time of year! I love roasted tomatoes!

    Reply
    • Peter Block

      August 19, 2015 at 9:33 pm

      Thx Serena.

      Reply
  4. Florian @ContentednessCooking

    August 19, 2015 at 3:32 pm

    This looks delicious, perfect appetizer!

    Reply
    • Peter Block

      August 19, 2015 at 9:33 pm

      Thx Florian.

      Reply
  5. Janette@culinaryginger

    August 19, 2015 at 9:46 am

    A simple, yet flavorful appetizer. Nice and colorful too.

    Reply
    • Peter Block

      August 19, 2015 at 2:48 pm

      Thanks Janette. I love the color too.

      Reply
  6. Tara

    August 19, 2015 at 9:39 am

    This looks great Peter, nice and simple and utterly delish!

    Reply
    • Peter Block

      August 19, 2015 at 2:48 pm

      Thanks so much Tara.

      Reply
  7. Patty Haxton Anderson

    August 19, 2015 at 9:25 am

    Roasting tomatoes intensifies the flavor! Yum.

    Reply
    • Peter Block

      August 19, 2015 at 2:47 pm

      I so agree.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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