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Pumpkin Seed Pesto Crostini + More Thanksgiving Day Appetizers

by evh on November 19, 2014

Pumpkin Seed Pesto Crostini | LocalSavour.com

While my holiday food frenzy has already begun, for most, the holiday hoopla begins next week. You have your mind elsewhere (and that’s ok), or really, your mind is everywhere because it can all be a bit overwhelming. Well, I am here to help (hopefully), while you are busy planning that perfect turkey brine or fry time, picking out all of your vegetable friendly side dishes, cranberry sauces, rolls, cocktails (!), and of course pies, don’t forget to make something to keep everyone out of the kitchen: appetizers. I always recommend easy ones or the make ahead type, because frankly, who’s got time? Try this easy Pumpkin Seed Pesto Crostini. Blend it all together just before your guests arrive or make the pesto ahead of time. Place a piece of plastic wrap directly over the top of the finished pesto (pressing down) then cover the dish with a lid, or squeeze a bit of lemon juice over the top to keep it’s lovely color over night, then cover with a lid. Toast the crostini the day before and you are good to go. Want more starters for your feast? Below I’ve added a few more ideas for you to try. Keep the wine close and happy cooking!

Pumpkin Seed Pesto Crostini | LocalSavour.com Pumpkin Seed Pesto Crostini | LocalSavour.com

Here are a few other great appetizers to pull together this season: 

Swiss Chard, Bacon, & Blue Cheese Stuffed Mushrooms | LocalSavour.com

Swiss Chard, Bacon, and Blue Cheese Stuffed Mushrooms

Roasted Red Pepper + Cilantro Crostini | LocalSavour.com

Roasted Red Pepper + Cilantro Crostini

Zesty Shrimp Dip | LocalSavour.com

Zesty Shrimp Dip

 

Pumpkin Seed Pesto Crostini
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Servings Prep Time
22-28 slices 10-15 minutes
Cook Time
4-8 minutes
Servings Prep Time
22-28 slices 10-15 minutes
Cook Time
4-8 minutes
Pumpkin Seed Pesto Crostini
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
22-28 slices 10-15 minutes
Cook Time
4-8 minutes
Servings Prep Time
22-28 slices 10-15 minutes
Cook Time
4-8 minutes
Ingredients
  • 1 1/2 cups hulled pumpkin seeds raw, no shell pumpkin seeds
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese
  • 1 medium clove garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large baguette
Servings: slices
Units:
Instructions
  1. Preheat oven to 350 degrees. In a food processor add pumpkin seeds, olive oil, parmesan cheese, garlic, onion powder, salt, and pepper. Pulse until well combined and set aside.
  2. Slice baguette into 1/4"-1/2" rounds, place onto a cookie sheet and toast for 4-8 minutes or until slightly golden in color. Remove from the oven and top each slice with a heaping teaspoon of pesto and serve.
  3. Note: If making ahead of time, place a piece of plastic wrap directly over the top (pressing down) then cover the dish with a lid, or squeeze a bit of lemon juice over the top to keep it's lovely color over night, then cover with a lid. Toast the crostini the day before and you are good to go.
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