Tomato & Pesto Crostini
Serves: approximately 45
  • 1 (8-ounce) baguette, sliced ¼ inch thick (approximately 45 slices)
  • 1 cup extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh parsley
  • 1¼ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • 1½ ounces fresh baby spinach
  • ½ ounce fresh basil leaves
  • ½ ounce fresh parsley leaves
  • 1 clove garlic
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh lime juice
  • ⅓ cup pomegranate vinaigrette*
  • 1 pint assorted cherry tomatoes, thinly sliced into rounds
  • Garnish: fresh parsley leaves
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. Arrange baguette slices on prepared baking sheets.
  3. In a small bowl, whisk together ½ cup oil and chopped parsley. Brush both sides of baguette slices with oil mixture. Sprinkle with 1 teaspoon salt and pepper.
  4. Bake until golden brown, 10 to 15 minutes. Let crostini cool on a wire rack.
  5. In the container of a blender, process together spinach, basil, parsley, garlic, mustard, lime juice, remaining ½ cup oil, and remaining ¼ teaspoon salt to make a smooth pesto.
  6. Spread pesto onto cooled crostini. Drizzle with pomegranate vinaigrette. Top crostini with tomato slices. Garnish with parsley, if desired. Serve immediately.
*We used Bragg Pomegranate Vinaigrette.

MAKE-AHEAD TIP: Crostini can be baked a day ahead. Store cooled crostini in airtight containers. Top with pesto, vinaigrette, tomato slices, and parsley just before serving.
Recipe by TeaTime Magazine at