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Goat Cheese-Pesto Crostini Recipe

Guests will think you fussed over these elegant appetizers—but the recipe conveniently calls for jarred pesto.—Cindie Haras, Boca Raton, Florida

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Goat Cheese-Pesto Crostini Recipe

Prep/Total TIme: 25 min.

Yield: 24 Servings

20 5 25

Ingredients

6 tablespoons olive oil
6 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese
1 French bread baguette (10-1/2 ounces), cut into 24 slices
8 bacon strips, diced
1 package (4 ounces) herbed goat cheese
1/2 cup fresh arugula or baby spinach, finely chopped
3 tablespoons pine nuts, toasted

Directions

In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts. Yield: 2 dozen.

Nutritional Facts 1 appetizer equals 137 calories, 9 g fat (2 g saturated fat), 7 mg cholesterol, 189 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Goat Cheese-Pesto Crostini in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p28

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.