Arugula Pesto Crostini Recipe

Arugula: A leafy green with a peppery taste that adds freshness and a little spice to the pesto.

Parmesan cheese: A salty, hard cheese that brings rich flavor and creaminess to the pesto.

Olive oil: Adds smoothness and helps blend all the ingredients together.

Pine nuts: Small, buttery nuts that give the pesto a crunchy texture and nutty flavor.

Garlic: Adds a sharp, savory kick that balances the greens and cheese.

Baguette: A crusty, sliced bread that gets toasted to provide a crunchy base for the pesto.

One of the key steps in this Arugula Pesto Crostini Recipe is to toast the baguette slices just right. Here’s how to get that perfect golden crunch without burning them:

1. Preheat your oven to 375°F (190°C). This temperature is warm enough to toast the bread evenly.
2. Slice your baguette into pieces about half an inch thick. If they’re too thin, they might burn quickly; too thick, and they won’t get crispy enough.
3. Arrange the slices in a single layer on a baking sheet. Make sure they’re not overlapping so each slice gets toasted evenly.
4. Put the baking sheet in the oven and keep an eye on the bread after 5 minutes. The edges should turn a light golden brown. If they’re not quite there, leave them for another minute or two, but don’t walk away because they can go from perfect to burnt fast.

Toasting the baguette this way makes the crostini nice and crunchy, which is great because it holds up well under the wet pesto without getting soggy. Plus, the toasty flavor adds a little extra yum to every bite.

When I first tried this, I left the bread in too long and ended up with some slices that were way too hard to bite. Now, I always set a timer and check early. Also, if you want to save time, you can toast the bread in a toaster oven or even under the broiler for a minute or two—just watch it closely so it doesn’t burn. Either way, that crispy base makes the arugula pesto taste even better!

• arugula - Substitute with spinach: Spinach has a milder flavor but still provides a similar leafy texture and nutritional benefits.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano is a hard cheese with a salty and tangy flavor, making it a good alternative to Parmesan.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in pesto.

• toasted pine nuts - Substitute with toasted almonds: Toasted almonds provide a similar crunch and nutty flavor, and they are often more affordable.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can be a pleasant variation in pesto.

• baguette - Substitute with ciabatta: Ciabatta has a similar crusty exterior and soft interior, making it a great alternative for crostini.

• To store the arugula pesto, transfer it to an airtight container. Drizzle a thin layer of olive oil on top to prevent oxidation. Refrigerate for up to one week.

• For longer storage, freeze the pesto in ice cube trays. Once frozen, transfer the cubes to a zip-top bag. This allows you to thaw only the amount you need. The frozen pesto can last up to three months.

• If you have leftover baguette slices, store them in a paper bag at room temperature for up to two days. To refresh, lightly toast them in the oven at 350°F (175°C) for a few minutes.

• To freeze the baguette slices, place them in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag and store for up to three months. Reheat directly from frozen in a 375°F (190°C) oven until warmed through.

• When ready to serve, thaw the pesto cubes in the refrigerator overnight or at room temperature for a few hours. Spread on freshly toasted baguette slices for a quick and delicious appetizer.

• For a twist, consider adding a topping of cherry tomatoes, prosciutto, or a sprinkle of red pepper flakes to the crostini just before serving.

• Preheat your oven to 350°F (175°C). Place the leftover crostini on a baking sheet and cover them loosely with aluminum foil to prevent the arugula pesto from drying out. Heat for about 10 minutes or until warmed through.

• For a quicker method, use a toaster oven. Set it to a low heat setting and place the crostini inside for 5-7 minutes. Keep an eye on them to ensure they don't burn.

• If you prefer using a microwave, place the crostini on a microwave-safe plate. Cover them with a damp paper towel to retain moisture and heat on medium power for 30-45 seconds. Note that this method may make the baguette less crispy.

• For a stovetop option, heat a non-stick skillet over medium heat. Place the crostini in the skillet and cover with a lid. Heat for about 3-5 minutes, checking frequently to avoid burning.

• If you have an air fryer, preheat it to 320°F (160°C). Place the crostini in a single layer in the basket and heat for 3-4 minutes. This method will help maintain the crispiness of the baguette.

• Food processor: Essential for blending the arugula, parmesan, olive oil, pine nuts, and garlic into a smooth pesto.

• Baking sheet: Used to place the sliced baguette for toasting in the oven.

• Oven: Preheated to 375°F (190°C) to toast the baguette slices until golden brown.

• Knife: Necessary for slicing the baguette into individual pieces.

• Cutting board: Provides a stable surface for slicing the baguette.

• Spatula: Useful for spreading the arugula pesto onto the toasted baguette slices.

• Measuring cups: Used to measure out the arugula, parmesan cheese, olive oil, and pine nuts accurately.

• Garlic press: Optional but helpful for mincing the garlic cloves before adding them to the food processor.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use pre-toasted nuts: Buy toasted pine nuts to skip the toasting step.

Make pesto in advance: Prepare the arugula pesto a day before and store it in the fridge.

Use a food processor: A food processor blends the pesto quickly and efficiently.

Pre-slice baguette: Slice the baguette in advance and store it in an airtight container.