Crostini with Pesto & Tomatoes

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


  • 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


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, 6 g fat (45% calories from fat), 4 g protein, 14 g carbohydrate, 1 g fiber, 0 mg cholesterol, 171 mg sodium

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