These pesto crostini make an amazing vegetarian appetizer! The briny flavor of the olives pairs perfectly with the salty sundried tomatoes and pine nuts.
This crostini recipe is one of the easiest ever. I used homemade arugula pesto, but you can definitely use a store bought pesto. It’s only a matter of grilling, baking or frying your bread (see my guide on how to make crostini), and adding the toppings, and the crostini are ready! It’s that easy.
Ingredients
- French baguette slices
- Pesto of choice
- Sundried tomatoes
- Kalamata olies
- Pine nuts
How to make pesto crostini – step by step
Prepare the bread toasts by baking, grilling or frying them.
Spread the pesto on the bread.
Place the sundried tomatoes, olives and pine nuts on the crostini. Serve immediately!
More crostini recipes
- Roasted Tomato Crostini with Burrata and Basil
- Burrata Crostini with Mortadella and Pistachio Pesto
- Butternut Squash Crostini with Speck and Ricotta
- Roasted Grape Crostini With Whipped Ricotta and Honey
If you’ve tried making these Pesto Crostini, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Pesto Crostini with Olives, Sundried Tomatoes and Pine Nuts
These pesto crostini make an amazing vegetarian appetizer! The briny flavor of the olives pairs perfectly with the salty sundried tomatoes and pine nuts.
Ingredients
- 12 slices of french baguette
- 2/3 cups arugula pesto
- 12 sundried tomatoes cut into strips
- 24 kalamata olives cut in half
- 60 pine nuts
Instructions
-
Prepare the bread toasts by baking, grilling or frying them.
-
Spread the pesto on the bread.
-
Place the sundried tomatoes, olives and pine nuts on the crostini. Serve immediately!
Recipe Notes
- I used arugula pesto in this recipe, but you can use any pesto you prefer, like a traditional basil pesto, or a pistachio pesto.
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