Pesto Crostini Bites

Pesto and tomatoes on crostini

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
The Cooking:
  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.