Crostini with Pesto & Tomatoes
Serves 16 | Prep Time 10 minutes | Cook Time 10 minutes
Ingredients
• 1 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
• 1 cup organic tomatoes, diced or sliced
• 1/4 cup pitted, chopped Kalamata olives, or any black olives
Directions
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 and chopped black olives. Place on a serving platter.
Nutritional Information
Per serving: 124 calories, 6g fat (45% calories from fat), 4g protein, 14g carbohydrate, 1g fiber, 0mg cholesterol, 171mg sodium