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Crostini with Walnut Pesto Topping

This recipe for Crostini with Walnut Pesto Topping is a simple and delicious appetizer that is perfect for entertaining or as a snack. The crostini are toasted baguette slices that are topped with a flavorful walnut pesto. The pesto is made with a blend of california walnuts, fresh herbs, garlic, and Parmesan cheese, creating a rich and nutty flavor. The combination of the crispy crostini and the creamy pesto makes for a delightful bite-sized treat.

Recipe courtesy of the California Walnut Commission.

Ingredients

	Ingredients for 8 slices:
300 g	frozen edamame (without pod)
2	stalks mint
10 tbsp	olive oil
125 g	Californian walnut kernels
1	bunch of parsley
1	clove garlic
25 g	grated Parmesan cheese
8 slices	sourdough bread
300 g	yoghurt cream cheese
½	organic lemon, only grated zest
	chilli flakes for sprinkling
	salt and pepper, to taste

Step 1
Cook the edamame in boiling salted water for about 3 minutes. Drain, rinse in cold water and leave to drain. Wash the mint, shake dry, pluck off the leaves and chop finely. Mix the edamame with 2 tbsp oil and the mint, season with salt and pepper.
Step 2
For the pesto, carefully roast the walnut kernels in a pan without fat, turning them. Leave to cool, chop coarsely, set aside 50 g for garnish. Wash the parsley, shake dry, peel the garlic and chop coarsely. Finely purée the walnuts, parsley, Parmesan and garlic with 8 tbsp olive oil. Season with salt and pepper.
Step 3
Carefully toast the bread slices, turning them over. Mix the cream cheese and lemon zest, season with salt and pepper. Spread on the bread slices. Spread the edamame, walnut pesto and remaining walnuts on top. Sprinkle with chilli flakes.

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Lunch

Crostini with Walnut Pesto Topping

Ingredients

Ingredients for 8 slices:

Step 1

Step 2

Step 3

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