Pear and Pesto Crostini

If you want to add more Mediterranean recipes to your collection, Pear and Pesto Crostini might be a recipe you should try. One portion of this dish contains about 12g of protein, 26g of fat, and a total of 452 calories. For $2.36 per serving, you get a hor d'oeuvre that serves 3. 2 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of pine nuts, salt and pepper, bosc pear, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 82%, this dish is excellent. If you like this recipe, you might also like recipes such as Edamame and Pear Crostini, Edamame and Pear Crostini, and Pear and Brie Crostini.

Servings: 3

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1/2 loaf French bread

2 cups packed basil leaves

1 clove garlic

1/4 cup pine nuts

1/4 cup Pecorino Romano

3 tablespoons your best olive oil

Salt and pepper, to taste

1 Bosc pear

Equipment:

oven

baking sheet

food processor

bowl

Cooking instruction summary:

Preheat oven to 400 degrees. Slice French loaf into 1/2-inch-thick slices, and brush (or spray, if you have one of those nifty Misto things) with olive oil. Place slices on baking sheet and toast in oven for 10-15 minutes, or until edges are a deep golden brown. Remove from oven and set aside. While those are in the oven, make your pesto. In a food processor, combine basil leaves, garlic clove, pine nuts and Romano cheese. Pulse until pesto is coarse in texture, like coarse sand. Add in olive oil and process until fully incorporated. Taste. Add salt and pepper, if needed. Scrape pesto into a serving bowl or dish and set aside. (You should have about 3/4 cup.) Cut pear into thin slices and place on a platter with crostini and pesto. To assemble: Spread pesto over crostini and top with pear and fresh ground black pepper, if desired.

 

Step by step:


1. Preheat oven to 400 degrees. Slice French loaf into 1/2-inch-thick slices, and brush (or spray, if you have one of those nifty Misto things) with olive oil.

2. Place slices on baking sheet and toast in oven for 10-15 minutes, or until edges are a deep golden brown.

3. Remove from oven and set aside.

4. While those are in the oven, make your pesto. In a food processor, combine basil leaves, garlic clove, pine nuts and Romano cheese. Pulse until pesto is coarse in texture, like coarse sand.

5. Add in olive oil and process until fully incorporated. Taste.

6. Add salt and pepper, if needed. Scrape pesto into a serving bowl or dish and set aside. (You should have about 3/4 cup.)


Cut pear into thin slices and place on a platter with crostini and pesto. To assemble

1. Spread pesto over crostini and top with pear and fresh ground black pepper, if desired.


Nutrition Information:

Quickview
452 Calories
12g Protein
25g Total Fat
46g Carbs
38% Health Score
Limit These
Calories
452k
23%

Fat
25g
40%

  Saturated Fat
4g
27%

Carbohydrates
46g
15%

  Sugar
9g
10%

Cholesterol
8mg
3%

Sodium
697mg
30%

Get Enough Of These
Protein
12g
24%

Vitamin K
84µg
80%

Manganese
1mg
79%

Vitamin B1
0.53mg
35%

Selenium
20µg
29%

Folate
101µg
25%

Vitamin E
3mg
23%

Iron
4mg
22%

Vitamin B2
0.37mg
22%

Phosphorus
215mg
22%

Vitamin B3
3mg
20%

Copper
0.37mg
18%

Vitamin A
896IU
18%

Magnesium
67mg
17%

Calcium
160mg
16%

Fiber
4g
16%

Zinc
1mg
12%

Potassium
272mg
8%

Vitamin B6
0.14mg
7%

Vitamin C
5mg
7%

Vitamin B5
0.36mg
4%

Vitamin B12
0.09µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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