Pesto Crostini Recipe

Baguette: A long, thin loaf of French bread that is crispy on the outside and soft on the inside.

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

Cherry tomatoes: Small, round tomatoes that are sweet and juicy, perfect for adding a burst of flavor.

Parmesan cheese: A hard, aged cheese with a rich, nutty flavor, often used shaved or grated.

To achieve the perfect crostini, make sure to slice the baguette evenly into ½ inch pieces. This ensures uniform toasting and a consistent texture. When toasting, keep a close eye on the baguette slices to prevent them from burning; they should be golden and crispy, not overly browned. For the pesto, whether store-bought or homemade, ensure it is spread generously to cover the entire surface of the crostini. This not only enhances the flavor but also helps the cherry tomatoes and shaved parmesan cheese adhere better.

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

• baguette - Substitute with sourdough bread: Sourdough offers a tangy flavor that complements the pesto well.

• pesto - Substitute with basil aioli: Basil aioli provides a creamy texture and a similar basil flavor profile.

• pesto - Substitute with sundried tomato spread: This offers a different but equally rich and savory flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a perfect alternative.

• cherry tomatoes - Substitute with roasted red peppers: Roasted red peppers add a smoky and sweet flavor that pairs well with the other ingredients.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and a slightly saltier taste.

• parmesan cheese - Substitute with grana padano: Grana Padano is a milder cheese that still provides a similar texture and flavor.

• To keep your pesto crostini fresh and delightful, first allow the toasted baguette slices to cool completely. This prevents any unwanted sogginess when storing.
• Once cooled, store the plain toasted baguette slices in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• For longer storage, place the toasted baguette slices in a single layer on a baking sheet and freeze them for about an hour. This prevents them from sticking together.
• Transfer the frozen baguette slices to a resealable freezer bag or airtight container. They can be frozen for up to 3 months.
• When ready to serve, reheat the frozen baguette slices in a preheated oven at 375°F (190°C) for about 5-7 minutes or until they are warm and crispy.
• Store the pesto separately in an airtight container in the refrigerator. Homemade pesto can last up to a week, while store-bought pesto may have a longer shelf life as indicated on the packaging.
• For freezing pesto, spoon it into an ice cube tray and freeze until solid. Transfer the frozen pesto cubes to a resealable freezer bag. They can be stored for up to 3 months.
• Keep the cherry tomatoes and shaved parmesan cheese in the refrigerator. The cherry tomatoes should be used within a week, while the shaved parmesan cheese can last for several weeks if stored properly.
• When ready to assemble, thaw the frozen pesto cubes in the refrigerator or at room temperature. Reheat the baguette slices as mentioned earlier.
• Spread the pesto on the reheated baguette slices, top with fresh cherry tomatoes and shaved parmesan cheese, and serve immediately for the best flavor and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the leftover crostini on a baking sheet.
  3. Lightly cover them with aluminum foil to prevent the pesto from drying out.
  4. Heat for about 5-7 minutes, or until the baguette slices are warmed through and slightly crispy.
  5. Remove the foil for the last 2 minutes if you want extra crispiness.

• Toaster Oven Method:

  1. Set your toaster oven to 350°F (175°C).
  2. Place the crostini directly on the toaster oven rack or a small baking tray.
  3. Heat for 5-6 minutes, checking frequently to avoid over-toasting.
  4. Enjoy the warm, crispy crostini with perfectly melted parmesan cheese.

• Microwave Method:

  1. Place the crostini on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep the baguette from becoming too hard.
  3. Microwave on medium power for about 30-45 seconds.
  4. Check the temperature and texture; if needed, microwave in additional 10-second intervals.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the crostini in the skillet, pesto side up.
  3. Cover the skillet with a lid to create a bit of steam, which helps in warming the pesto and parmesan cheese.
  4. Heat for about 3-4 minutes, or until the baguette is warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the crostini in a single layer in the air fryer basket.
  3. Heat for 3-4 minutes, checking halfway through to ensure they don't over-crisp.
  4. Enjoy the perfectly reheated pesto crostini with a delightful crunch.

• Oven: Used to preheat to 375°F (190°C) and toast the baguette slices until they are golden and crispy.

• Baking sheet: A flat surface to arrange the baguette slices on for toasting in the oven.

• Knife: Essential for slicing the baguette into ½ inch pieces and halving the cherry tomatoes.

• Cutting board: Provides a stable surface for slicing the baguette and halving the cherry tomatoes.

• Spatula: Useful for spreading the pesto evenly on each toasted baguette slice.

• Cheese grater: Needed to shave the parmesan cheese if it is not pre-shaved.

• Cooling rack: Allows the toasted baguette slices to cool slightly after being removed from the oven.

• Serving platter: A nice presentation surface to arrange 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 baguette: Buy a pre-sliced baguette to skip the slicing step.

Prep toppings in advance: Halve the cherry tomatoes and shave the parmesan cheese ahead of time.

Toast multiple batches: Toast all the baguette slices at once if you have a large enough baking sheet.

Assemble quickly: Lay out all ingredients before starting to assemble the crostini for a smooth workflow.