Kale Pesto Goat Cheese Crostini with Roasted Red Pepper + Wines of Garnacha
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
  • 2 cloves fresh garlic, minced or pressed
  • ½ cup pistachios, shelled
  • 1 cup kale, loosely packed
  • 1 cup basil, loosely packed
  • ⅓ cup extra virgin olive oil
  • sea salt and fresh ground pepper, to taste
  • 1 loaf baguette bread, sliced into ½ in. thick slices
  • 8 oz. goat cheese crumbles
  • ½ jar (about 7-8 oz.) roasted red peppers, sliced
Instructions
  1. To make the pesto, combine garlic and pistachios in the bowl of a food processor and process until finely chopped and then scrape down the sides of the bowl.
  2. Add kale and basil and process until finely chopped, stopping a couple of times to scrape down the bowl.
  3. Stream in the olive oil, while the food processor is running, to reach a spreadable consistency.
  4. Add salt and pepper and pulse a couple more times to combine. Set pesto aside.
  5. Preheat oven to 350 F.
  6. Place slice of baguette bread on a baking sheet and bake for 7-9 minutes, or until lightly toasted. Remove from oven and let cool to the touch before assembling the crostinis.
  7. To assemble the crostinis, spread approximately 1 tbsp. of pesto on each toasted baguette slice.
  8. Add approximately 1 tbsp. goat cheese crumbles on top of pesto on each baguette slice.
  9. Top with a slice of roasted red pepper.
  10. Serve warm or room temperature.
  11. Leftovers can be stored in an airtight container, in the refrigerator, for a couple of days.
Notes
You might have leftover pesto, goat cheese and red peppers. It all depends on how much you put on each crostini ;-) My measurements are just approximates.
Recipe by Becky's Best Bites at https://beckysbestbites.com/kale-pesto-goat-cheese-crostini-roasted-red-pepper/