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Pumpkin Seed Pesto Crostini

by evh on November 19, 2014

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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