Making your own pecan basil pesto and fresh tomato salsa gives these vegan crostini a lot of flavor. These are great as an appetizer or snack for any event, and your guests will love them!
Ingredients:
- 1 baguette, sliced into thin rounds
- 1 cup fresh basil leaves
- 1/2 cup pecans
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 large tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
Preheat oven to 375F 190C
Arrange baguette slices on a baking sheet and bake for 8-10 minutes or until lightly toasted
Remove from oven and let cool
In a food processor, combine basil, pecans, garlic, nutritional yeast, olive oil, salt, and pepper
Pulse until smooth, scraping down the sides as needed
Adjust seasoning to taste
In a bowl, mix together diced tomatoes, red onion, cilantro, lime juice, olive oil, salt, and pepper to make the salsa
Spread a layer of pecan basil pesto on each toasted baguette slice
Top each crostini with a spoonful of fresh tomato salsa
Serve immediately and enjoy!
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