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.
Servings 12 crostini
Calories 776kcal
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!
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
Calories: 776kcal | Carbohydrates: 128g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1791mg | Potassium: 372mg | Fiber: 8g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 8mg