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Chive Asiago Pesto Crostini Recipe:

Ingredients

  • 1 Large Red Bell Pepper - roasted - cut into 24 thin strips - instructions below
  • Chive Asiago Pesto - recipe below
  • 1 Large Cucumber - thinly sliced - quartered you can leave the skin on if it's organic, otherwise peel it.
  • 12 Slices Sourdough Baguette - crostini recipe below
  • Arugula

Pesto

  • 1/2 Cup Chives
  • 1/3 Cups Walnuts
  • 1/3 Cup Aged Asiago Cheese - finely shredded - packed
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Cloves Garlic
  • 1 Tablespoons Lemon Juice - fresh squeezed
  • 1/8 Teaspoon Sea Salt - or to taste

Crostini

  • Approx. 12 Slices of Sourdough Baguette
  • Approx. 1/4 Cup Extra Virgin Olive Oil

Instructions

Pesto

  1. Cut chives into 1-inch pieces and finely shred the cheese.
  2. Measure all ingredients and put into a food processor or blender and blend well.
  3. Make sure to scrape down the sides at least once.

Pepper

  1. Roast peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag that is rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  5. Cut the top and the bottom off ,then cut one side lengthwise and lay flat. Cut into thin strips the size of your crostini.

Crostini

  1. Slice the bread into 1/2 inch slices.
  2. Place slices onto a baking sheet and with a pastry brush or your fingers, coat both sides with olive oil.
  3. Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and broil for about 1 more minute.
  4. Make sure and watch close, they can burn fast.
  5. I usually put the timer on for 1 minute and check, then put on for 1 more minute while watching.
  6. They cook faster on the second side because they are already hot.

Assemble

  1. Spread on the pesto, top with one slice of cucumber that has been cut into 4, top with two strips of roasted pepper and a sprig or two of arugula.
  2. I like to serve some extra cucumber and arugula on the side.