Serves: 16 | Prep Time: 10 minutes | Cook Time: 10 minutes
Crostini with Pesto & Tomatoes


  • 1 whole whole grain baguette, sliced into about 16 slices 1/2 inch thick
  • 2 cups fresh basil, packed and chopped
  • 2 cloves garlic, minced
  • 1/2 cup pine nuts, lightly dry pan roasted
  • 1/4 cup Eden Extra Virgin Olive Oil
  • 1/4 cup water
  • 1 Tbsp Eden Shiro Miso
    or 1/2 tsp. Eden Sea Salt
  • 14 1/2 ounces any Eden Diced Tomatoes, well drained


Preheat the oven to 350°. Lightly oil both sides of the bread slices with olive oil, place on a baking sheet, and bake for 6 to 8 minutes until golden. To prepare the pesto place the basil, pine nuts, 1/4 cup olive oil, water and miso in a food processor or blender and pulse until smooth and creamy. Remove the bread slices from the oven and evenly spread a layer of pesto on each slice. Top each slice with about 1 tablespoon of diced tomatoes. Place on a serving platter.

Nutritional Information

Per serving - 153 calories, 8 gram fat (46% calories from fat), 4 gram protein, 17 gram carbohydrate, 2 gram fiber, 0 milligram cholesterol, 200 milligram sodium

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