Pesto Crostini Bites

Pesto makes the perfect holiday garnish for St. Patrick’s Day, adding vibrant green with a Sun Valley Mustard twist to your appetizer platter.

The Fixings:

• 5 teaspoons Sun Valley Sweet Garlic Mustard
• 1 cup toasted walnuts
• 1 cup grated parmesan cheese
• 3 garlic cloves
• ¾ teaspoons salt
• 4 ounces (or 3 cups, packed) basil leaves, stems removed
• ¾ cup olive oil
• 1 French baguette loaf
• 2-3 tablespoons melted butter

1. Preheat oven to 350 degree F.
2. Slice baguette into ¼-inch rounds and brush melted butter on each side with a basting brush. 
3. Bake until golden (about 15-20 minutes), turning crostini over if the undersides don’t brown. Let cool.
4. In a food processor, combine the Sun Valley Mustard Sweet Garlic, walnuts, parmesan cheese, garlic, salt, basil, and olive oil.
5. Pulse for a few seconds, scrape down the sides, then blend for 60-90 seconds, or until the ingredients are well-blended with slight texture.
6. Dollop a spoonful of pesto on each crostini, garnishing with fresh basil.

Note: The pesto can be made 5-7 days ahead and stored in an airtight container in the refrigerator.