Crostini with California Pistachios
This is an easy but elegant appetizer with a choice of two delicious toppings - Mediterranean or Savory Cheese.
Recipe Ingredients:
1 loaf sweet French bread* (baguette size)
1/2 cup natural California pistachios, chopped
1 tablespoon freshly minced parsley
Mediterranean Topping:
1 cup bottled roasted red peppers, drained; or diced canned pimientos
4 ounces (1 cup) Parmesan cheese, freshly sliced thin and crumbled
1 to 2 tablespoons garlic, minced
1 tablespoon dried rosemary, crumbled
1/4 cup olive oil
Savory Cheese Topping:
8 ounces cream cheese, softened
8 ounces goat cheese
1 to 2 tablespoons garlic, minced
1 teaspoon each dried basil and thyme
Cooking Directions:
- Cut loaf in half, then split lengthwise. Spoon desired topping along length of bread, then sprinkle pistachios in diagonal strips across bread.
- Place prepared loaves in shallow baking pan and cover loosely with foil.
- Bake in a preheated oven at 400°F (205°C). for 20 minutes or until heated through; sprinkle with parsley and cut crosswise into narrow strips.
- For Mediterranean Topping: Chop peppers; mix with remaining ingredients.
- For Savory Cheese Topping: Combine all ingredients and beat well.
Makes approximately 20 slices, depending on size of loaf.
*To use sourdough baguettes, hollow out some of the soft bread center, leaving a 1/2-inch shell.
Recipe and photograph provided courtesy of the California Pistachio Commission.