Spinach and Toasted Sunflower Pesto Crostini

Spinach and Toasted Sunflower Pesto Crostini

prep time

minutes
cook time

minute
servings
65
crostini

Ingredients












Cooking Instructions

1

Heat oven to 375°F. Place baguette slices on baking sheet(s). Sprinkle with olive oil, salt and pepper. Bake 6 to 8 minutes or until crisp. Remove from oven and cool.


2

Cut 1/2 inch from top of garlic bulb so cloves are exposed. Place on square of foil. Drizzle with olive oil. Wrap foil around bulb. Bake 45 minutes. Remove from oven and cool.


3

Toast sunflower seeds in oven until slightly browned, about 3 minutes.


4

Blanch spinach in boiling water for 30 to 40 seconds. Plunge in ice water to stop cooking. Drain well.


5

Place spinach, 1 cup grated cheese and remaining olive oil in food processor. Squeeze roasted garlic cloves from their skins into food processor. Process 45 to 60 seconds or until smooth. Season to taste.


6

To serve, spread about 2 teaspoons pesto on each crostini. Garnish with sundried tomato and shredded parmesan.


Ingredients












Cooking Instructions

1

Heat oven to 375°F. Place baguette slices on baking sheet(s). Sprinkle with olive oil, salt and pepper. Bake 6 to 8 minutes or until crisp. Remove from oven and cool.


2

Cut 1/2 inch from top of garlic bulb so cloves are exposed. Place on square of foil. Drizzle with olive oil. Wrap foil around bulb. Bake 45 minutes. Remove from oven and cool.


3

Toast sunflower seeds in oven until slightly browned, about 3 minutes.


4

Blanch spinach in boiling water for 30 to 40 seconds. Plunge in ice water to stop cooking. Drain well.


5

Place spinach, 1 cup grated cheese and remaining olive oil in food processor. Squeeze roasted garlic cloves from their skins into food processor. Process 45 to 60 seconds or until smooth. Season to taste.


6

To serve, spread about 2 teaspoons pesto on each crostini. Garnish with sundried tomato and shredded parmesan.


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