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    Home » Appetizers

    Pesto Crostini with Olives, Sun Dried Tomatoes and Pine Nuts

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    By Pina Bresciani ⁠— January 29, 2021 — Leave a Comment

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    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.

    Pesto crostini on a white plate with a small bowl of pine nuts

    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!

    Three pesto crostini on a white plate

    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.

    Recipe

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    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.
    Course Appetizer
    Cuisine Italian
    Prep Time 10 minutes minutes
    Cook Time 12 minutes minutes
    Total Time 22 minutes minutes
    Servings 12 crostini
    Calories 776kcal
    Author Pina Bresciani

    Ingredients

    • 12 slices of french baguette
    • ⅔ 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.
    Nutrition Facts
    Pesto Crostini with Olives, Sundried Tomatoes and Pine Nuts
    Amount Per Serving
    Calories 776 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 3g19%
    Cholesterol 1mg0%
    Sodium 1791mg78%
    Potassium 372mg11%
    Carbohydrates 128g43%
    Fiber 8g33%
    Sugar 3g3%
    Protein 24g48%
    Vitamin A 328IU7%
    Vitamin C 1mg1%
    Calcium 224mg22%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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