Pesto Sundried Tomato and Walnut Crostini's

Pesto Sundried Tomato and Walnut Crostini's

Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes, and crunchy walnuts.


  • Walnut Parmesan Cream
    • 3/4 cup California Walnuts
    • 2/3 cup Water
    • 1 clove Garlic
    • 3/4 cup grated Parmesan Cheese (1 1/2 oz)
    • Sea Salt to taste


  • Crostini and Toppings
    •  24, approximately 1/2" thick, baguette slices
    • 1/8  cup Olive Oil
    • 1/4 cup course of chopped Sun Dried Tomatoes
    • 1/4 cup California Walnuts, chopped fresh basil, chiffonade, or microgreens



  • Step 1
    • To make the walnut parmesan cream, in a food processor or blender, combine 3/4 walnuts, water, and garlic clove. Blend until light and fluffy, scraping the container edges as necessary.
  • Step 2
    • Add the parmesan cheese and blend until well combined and fairly smooth. Use right away or cover or refrigerate for up to 5 days.
  • Step 3
    • Preheat over to 350 degrees. Brush one side of each baguette slice lightly with olive oil and bake until toasted and lightly browned for 8-10 minutes.
  • Step 4 
    • Top each slice with 1 teaspoon pesto, 1 1/2 teaspoon walnut parmesan cream.
  • Step 5
    • Add sun-dried tomatoes and walnuts. Garnish with basil or microgreens.



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