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| Main ingredients | Pistachios, Sough bread slices, Fresh basil leaves, Garlic, Extra virgin olive oil, Parmesan cheese, Red cherry tomatoes, Yellow cherry tomatoes, Bocconcini |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup Pro V Select California Roasted and Salted Pistachios
- 4 toasted sourdough bread slices
- 1½ cups fresh basil leaves
- 3-4 garlic cloves
- ¼ cup extra virgin olive oil
- 2 tablespoons grated parmesan cheese
- Halved cherry tomatoes as required
- Halved yellow baby tomatoes as required
- Halved bocconcini roundels as required
- Fresh basil sprigs for garnish
Method
- Remove the shells of Pro V Select California Roasted and Salted Pistachios and transfer into a grinder jar. Add basil leaves, garlic and extra virgin olive oil and grind.
- Add parmesan cheese and continue to grind to coarse paste.
- Preheat oven to 180º C. Place sourdough bread slices on worktop. Spread the prepared pesto evenly over each of them.
- Arrange cherry tomatoes, yellow baby tomatoes and bocconcini halves on top of each bread slice and transfer them on a baking tray. Keep the tray in the preheated oven and bake for 6-8 minutes.
- Bring the tray out of the oven, arrange the crostini on a serving plate, garnish with basil sprigs and serve hot.
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