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Crostini with Pesto & Tomatoes

Crostini with Pesto & Tomatoes

Serves 16 | Prep Time 10 minutes | Cook Time 10 minutes

Ingredients

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

1 cup organic tomatoes, diced

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: 153 calories, 8g fat (46% calories from fat), 4g protein, 17g carbohydrate, 2g fiber, 0mg cholesterol, 200mg sodium