My mother recently celebrated a big milestone birthday. Several of us in my generation made appetizers to pass around at the birthday party with the extended family. My mother and the rest of my family has always loved my pesto, so it should have been no surprise that the pesto crostini I made were snatched up very quickly. So I thought this Classic Basil Pesto Crostini would be a natural to share for this #SundaySupper featuring favorite recipes for Mother’s Day.
Pesto is pretty simple to make, so I’ve yet to figure out exactly what makes mine seem to stand out for people. Maybe it’s because I make sure to have plenty of garlic in mine, or the way I meticulously pluck those basil leaves and leave behind any that don’t look great. I also like to use Pecorino Romano cheese, which imparts a nice flavor. Perhaps some people buy that store bought pesto, which can’t compete with pesto made that day.
To make these pesto crostini for a crowd, I get the pesto ready earlier in the day, and get the bread all sliced up in advance, too. Slicing the bread fairly thin allows for a good pesto to bread ratio. Then at the party I quickly toast the bread and spread the pesto, and boom, it’s ready to go. And I mean go fast off the plate!
You can make these crostini without the tomato topping, but my mother loves good fresh tomatoes. When tomatoes are at their peak in August, she loves to have a simple tomato sandwich for lunch. The tomatoes also add a nice touch to the presentation. I got a packet of small multicolored heirloom tomatoes, which looked great on the platter.
Wine Pairing: Sauvignon Blanc is the classic pairing for pesto; I described some of the reasons for that when I served up my pesto recipe with wine pairing. You can go with other crisp white wines, too. I like to serve pesto with a Picpoul de Pinet, for instance. When serving the pesto along with other apps, sparkling wine can also be a nice choice.
- 2 cups fresh basil leaves, rinsed and tightly packed
- 4 cloves garlic
- ¾ cup extra virgin olive oil
- ¾ cup Pecorino or Parmesan cheese
- 2 tbsp pine nuts
- 1 baguette, sliced into ¾ inch thick rounds
- 1 cup tomatoes, diced
- Make the pesto: Have a food processor at the ready. Put the basil into the food processor, and give it a quick whir to begin chopping the basil and make room for the other ingredients.
- Add the garlic, and hit that food processor button again to get the cloves chopped up with the basil.
- Add the remaining ingredients, and then puree to get everything well combined. Open the food processor, scrape the sides to get bits of garlic and basil that haven’t been incorporated, then give the processor a final whir.
- Pre-heat an oven to 400.
- Spread the bread out in a single layer on a baking sheet or large piece of aluminum foil. You will likely need two sheets.Use the oil spray to coat one side of each slice of bread.
- Put the bread into the oven, and toast for about 5 minutes until it start to brown and get slightly crispy.
- Remove the toasted crostini from the oven, and spread a dollop of the kale pesto to coat one side of each piece of bread.
- Place on a serving platter, topped with the tomatoes, and enjoy!
Be sure to check out all these tasty #SundaySupper recipes!
- Ginger Shandy by Nosh My Way
- La Vie en Rose by Culinary Adventures with Camilla
- Momma’s Mimosa by Our Good Life
Starters and Salads
- Cheese Bread by Ninja Baker
- Classic Basil Pesto Crostini by Cooking Chat
- Fennel and Radish Citrus Salad by Tasting Page
- Healthy Ham Salad Minis by Momma’s Meals
- Pate with Spiced Pears by The Joyful Foodie
- Pesto Pasta Salad by Peanut Butter and Peppers
- Super Sunny Dutch Oven Sourdough by What Smells So Good?
- Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
- Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
- Chicken and Pepper Rice with Fried Egg by Family Foodie
- Chicken Tajine with Prunes and Almonds by The Petit Gourmet
- Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
- Dutch Baby Pancake by Curious Cuisiniere
- Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
- Mimosa Waffles by Sew You Think You Can Cook
- Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
- Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
- Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family
Treats and Sweets
- 5 Favorite Pancake Toppings by Sunday Supper
- Angel Food Cakes in a Jar by Hezzi-D’s Books and Cooks
- Black Cow Cupcakes by Cindy’s Recipes and Writings
- Blueberry Breakfast Cake by Noshing With The Nolands
- Bourbon Peach Frozen Yogurt by Food Lust People Love
- Cherry Cheesecake Pastry Braid by The Redhead Baker
- Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
- Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
- Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
- Lemon Blackberry Mini Tarts by Life Tastes Good
- Lemon Brownies by Pies and Plots
- Lower Fat Peach Cheesecake by Food Done Light
- Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
- Mini Lemon Almond Cupcakes by Caroline’s Cooking
- Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
- Pavlova by The Freshman Cook
- Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
- Raspberry Mascarpone Mini Tarts by Palatable Pastime
- Rose Apple Custard Tart by Jane’s Adventures in Dinner
- Soft-Baked Lemon Coconut Cookies by One Sweet Mess
- Steamed Strawberry Coconut Poke Cake by Wallflour Girl
- Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
- Triple Chocolate Layer Cake by Take A Bite Out of Boca
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