Pesto Crostini Recipe

Baguette: A type of French bread, perfect for making crostini due to its firm texture.

Pesto: A flavorful sauce made from basil, garlic, pine nuts, parmesan cheese, and olive oil.

Parmesan cheese: A hard, aged cheese that adds a salty, umami flavor to the crostini.

Olive oil: Used to brush the baguette slices, helping them to toast to a golden, crispy perfection.

Garlic: Fresh garlic is used to rub on the toasted baguette slices, adding a subtle yet aromatic flavor.

When brushing the baguette slices with olive oil, make sure to use a pastry brush for even coverage. This ensures that each slice gets a uniform golden-brown color and crisp texture. Additionally, when rubbing the toasted slices with the garlic clove, do it while the bread is still warm to allow the garlic flavor to infuse more effectively.

• baguette - Substitute with ciabatta: Ciabatta has a similar texture and can be sliced into pieces that are perfect for crostini.

• pesto - Substitute with sundried tomato spread: Sundried tomato spread offers a rich, tangy flavor that complements the crostini well.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty profile, making it a great alternative to parmesan.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it suitable for drizzling over crostini.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can enhance the overall taste of the crostini.

• Allow the crostini to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Store the crostini in an airtight container at room temperature for up to 2 days. If you need to keep them longer, consider freezing.
• To freeze, place the cooled crostini in a single layer on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.
• Transfer the frozen crostini to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 1 month.
• When ready to serve, reheat the frozen crostini in a preheated oven at 375°F (190°C) for about 5-7 minutes, or until warmed through and crispy.
• If you have leftover pesto, store it in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the pesto in ice cube trays, then transfer the frozen cubes to a resealable freezer bag.
• To use frozen pesto, thaw in the refrigerator overnight or at room temperature for about 30 minutes. Stir well before spreading on the crostini.
• Avoid storing assembled pesto crostini as the pesto can make the bread soggy. Instead, store components separately and assemble just before serving.

• Preheat your oven to 350°F (175°C). Place the leftover pesto crostini on a baking sheet. Bake for about 5-7 minutes until they are warmed through and the parmesan cheese is slightly melted.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and toast the crostini for 3-5 minutes. Keep an eye on them to prevent burning.

• If you prefer using a microwave, place the crostini on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 20-30 seconds. Note that this method may make the bread less crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the crostini in the skillet and cover with a lid. Heat for about 2-3 minutes, checking frequently to ensure they don’t burn.

• If you have an air fryer, preheat it to 350°F (175°C). Place the crostini in the basket in a single layer. Air fry for 2-3 minutes until they are warmed through and crispy.

• Oven: Used to toast the baguette slices until they are golden and crispy.

• Baking sheet: Holds the baguette slices while they toast in the oven.

• Pastry brush: Used to brush olive oil onto each baguette slice.

• Knife: Halves the garlic clove and slices the baguette.

• Cutting board: Provides a surface for slicing the baguette and halving the garlic clove.

• Grater: Grates the parmesan cheese.

• Spoon: Spreads the pesto onto each toasted baguette slice.

• Serving platter: Holds the finished pesto crostini for serving.

Use store-bought pesto: Save time by using store-bought pesto instead of making it from scratch.

Pre-slice the baguette: Buy a pre-sliced baguette to avoid the hassle of slicing it yourself.

Grate cheese in advance: Grate the parmesan cheese ahead of time and store it in the fridge.

Toast in batches: Toast multiple baguette slices at once to speed up the process.

Use a garlic press: Use a garlic press to quickly prepare the garlic for rubbing on the toast.