Pistachio Crostini




Approximately 3 dozen pieces


1 loaf Sweet French bread (baguette size)
½ cup Roasted salted American pistachios, chopped
1 tablespoon Minced parsley

Mediterranean Topping:
1 cup Bottled roasted red peppers, drained; or diced canned pimientos
4 ounces (1 cup) Parmesan cheese, sliced thin and crumbled
1 - 2 tablespoons Garlic, minced
1 tablespoon Dried rosemary, crumbled
¼ cup Olive oil

Chop peppers; mix with remaining ingredients.

Savory Cheese Topping:
8 ounces Cream cheese, softened
8 ounces Goat cheese
1 - 2 tablespoons Garlic, minced
1 teaspoon each Dried basil and thyme

Combine all ingredients and beat well.


Cut baguette into ½-inch slices.  Spoon topping on bread, then top with pistachios.  Place on cookie sheet.  Bake at 400° F. for 10 minutes or until heated through; sprinkle with parsley. 

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