Crostini with Pistachio Pesto and Arugula

Ingredients:

• 1 baguette, sliced diagonally into 1/2-inch thick slices
• 1/2 cup raw shelled pistachios
• 2 cups arugula
• 1/4 cup grated parmesan
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350°F.
2. Arrange the baguette slices on a baking sheet and bake for 8-10 minutes or until crisp and lightly golden.
3. In a food processor or blender, pulse the pistachios, arugula, parmesan, garlic, salt, and pepper until well combined.
4. With the machine running, gradually add the olive oil until the mixture is smooth and creamy.
5. Spread a generous amount of the pistachio pesto onto each crostini and serve immediately.

Verdict:

This Crostini with Pistachio Pesto and Arugula is a perfect appetizer or snack for any occasion. The pesto is creamy and nutty, with just the right amount of garlic and parmesan to balance the flavors. The arugula adds a peppery kick, while the crostini adds a satisfying crunch. It’s quick and easy to make, yet looks impressive enough to serve to any guests.

Serving Suggestions:

These crostini can be served on their own as a snack or as an appetizer. They make a great addition to any party platter or charcuterie board. For a complete meal, serve with a simple side salad or roasted vegetables. Enjoy!