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Artichoke, Lemon & Cashew Pesto Crostinis
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5 from 1 vote

Artichoke Lemon & Cashew Pesto Crostinis

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Cooks with Cocktails

Ingredients

  • 1 cup marinated artichoke hearts
  • 1/2 cup raw cashews
  • 84 g (big) bag of basil (about 2 cups)
  • 2 cloves garlic
  • 2 tsp salt
  • 1/4 cup oil from artichoke jar
  • 2 lemons , juiced
  • 1/2 cup parmesan , cut into chunksFOR THE CROSTINIS
  • 1 skinny loaf of bread , cut into 3/4 inch thick slices on the bias
  • 1/2 cup olive oil
  • 2 tbsp garlic plus (or other garlic seasoning for garlic bread)
  • sprinkle of parmesan cheese on each crostini
  • drizzle of olive oil

Instructions

  • First make your crostinis. Heat your oven to 350 degrees. Slice your loaf of bread up, mix the garlic seasoning with the oil, and brush a little on both sides of the bread. Place on a baking tray and bake in the oven till they brown a little. About 5 - 8 mins. Flip them over and cook till they are browned on the other side as well. About 3 - 5 mins. Set aside.
  • Put all the pesto ingredients into a food processor and whiz it up. Season to taste with salt.
  • Spread about a tablespoon of pesto on each crostini and sprinkle each with a little parmesan cheese.
  • Drizzle all the crostinis with a little olive oil and serve!