If I’ve got fresh pesto on hand, there’s a good chance I’m making crostini. I love simple foods like this and I can’t eat enough basil and tomatoes in the summertime!
This year I’ve got four healthy basil plants in the garden and I’ve been making homemade pesto like crazy. Paired with a bit of rubbed garlic, cherry heirloom tomatoes, a sprinkling of pine nuts, and a little asiago cheese, this is a simple crostini “recipe” that lets the pesto shine.
Heirloom cherry tomatoes
A little asiago or parmesan if you fancy
- Cut bread into thick slices. Grill or toast. Rub with a garlic clove cut in half. Spread thickly with homemade pesto. Top with sliced cherry tomatoes, a sprinkling of pine nuts, cheese, and basil.
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