crostini

Erin Gleeson

ingredient obsession: mint pesto crostini

Written on May 23, 2013 at 8:00 am , by

Hello! Erin from The Forest Feast here, with an easy appetizer idea. I have oodles of mint in my garden right now, so I whipped up some Mint Pesto inspired by this BHG Homemade Pesto recipe. I used mint instead of basil for a fresh spring taste, and pepitas (toasted pumpkin seeds) instead of pine nuts because they are nutrient rich and much less expensive. This mint pesto is also great on pasta!

Mint Pesto Crostini
Ingredients
  • 1 bunch (about 1 cup  firmly packed) fresh mint leaves
  • 1/4 cup  grated Parmesan or Romano cheese
  • 1/4 cup  piepitas (toasted pumpkin seeds)
  • 5T  olive oil

Blend all ingredients in a food processor until smooth. Set this pesto aside. Toast several slices of baguette and toast on a baking sheet in the oven until golden brown (approx 3 minutes under the broiler). While bread is still warm, spread a heaping teaspoon of cream cheese on each slice. Top that with a spoonful of the mint pesto, and garnish each with a couple pepitas. Serve warm or at room temperature.

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.