Sun-Dried Tomato Pesto Beef Crostini

Sun-Dried Tomato Pesto Beef Crostini takes around 35 minutes from beginning to end. This recipe makes 6 servings with 478 calories, 17g of protein, and 30g of fat each. For $4.0 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. This recipe is liked by 8 foodies and cooks. If you have arugula, olive oil, parmesan cheese, and a few other ingredients on hand, you can make it. It is a rather pricey recipe for fans of Mediterranean food. It is brought to you by Lisa's Dinnertime Dish. With a spoonacular score of 83%, this dish is excellent. Similar recipes include Sun-Dried Tomato and Basil Crostini, Sun-Dried Tomato Tapenade with Crostini, and Sun-Dried Tomato Pesto.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the pesto:Add sun-dried tomatoes, including the oil they're packed in along with the basil, parmesan cheese, Italian seasoning, red pepper flakes, salt and pepper to a blender of food processor.Process mixture until pureed.While machine is running, slowly drizzle in cup olive oil.Keep processing until oil is well incorporated.For the beef:Preheat oven to 350 degrees.Season beef on both sided with salt and pepper.Heat 1 tbsp olive oil in an oven-safe skillet over medium high heat.Sear beef for 2 minutes on each side.Transfer beef in the skillet to preheated oven.Bake for 10 minutes for medium rare or 12-13 minutes for medium.Remove beef from oven, cover loosely with foil and allow to rest for 10 minutes.Thinly slice beef across the grain.For the crostini:Cut baguette on a diagonal into inch thick slices and place on a baking sheet.Drizzle both sides of bread with olive oil.Bake in a 350 degree oven for about 10 minutes, until bread is toasted.To assemble crostini:Spread about 1 tsp of pesto on each slice of bread.Top with a slice of beef and a little arugula.Drizzle the crostini with a little olive oil and sprinkle with salt and pepper.

 

Step by step:

Bake in a 350 degree oven for about 10 minutes, until bread is toasted.To assemble crostini

1. Spread about 1 tsp of pesto on each slice of bread.Top with a slice of beef and a little arugula.

2. Drizzle the crostini with a little olive oil and sprinkle with salt and pepper.

Remove beef from oven, cover loosely with foil and allow to rest for 10 minutes.Thinly slice beef across the grain.For the crostini

1. Cut baguette on a diagonal into inch thick slices and place on a baking sheet.

2. Drizzle both sides of bread with olive oil.

For the pesto

1. Add sun-dried tomatoes, including the oil they're packed in along with the basil, parmesan cheese, Italian seasoning, red pepper flakes, salt and pepper to a blender of food processor.Process mixture until pureed.While machine is running, slowly drizzle in cup olive oil.Keep processing until oil is well incorporated.For the beef:Preheat oven to 350 degrees.Season beef on both sided with salt and pepper.

2. Heat 1 tbsp olive oil in an oven-safe skillet over medium high heat.Sear beef for 2 minutes on each side.

3. Transfer beef in the skillet to preheated oven.

4. Bake for 10 minutes for medium rare or 12-13 minutes for medium.

Nutrition Information:

covered percent of daily need