Summer Pistachio Crostini
Ingredients
Quantities dependent on how many serving
Baguette slices
Pistachios, chopped
Fresh cherry tomatoes
Cucumbers
Balsamic vinegar
Olive oil
Fresh mint
Fresh basil
Pistachio Pesto
Pistachio Pesto
Basil
Garlic clove
Toasted shelled pistachios
Grated Parmesan cheese
Olive oil
Lemon juice
Salt
Pepper
Instructions
Make your Pistachio Pesto. Blend ingredients together in a blender or food processor to taste and preferred texture.
Make your toasties. Slice baguette. Place slices on a baking sheet, brush with a layer of olive oil, and toast in a 400°F oven.
Make your topping. Cut cherry tomatoes in quarters. Peel and dice cucumbers to similar size. Chop herbs.Toss all, along with a dash of salt and pepper, in balsamic.
Prepare your crostini. Spread a layer of pesto on each toastie. Spoon on a layer of topping. Sprinkle with a generous amount of chopped pistachios.
American Pistachio Growers
