Crostini with Arugula Pesto and Roasted Tomatoes

Happy Tuesday! It is a happy day for my today because it is my hubby’s birthday! This morning I woke up early to make him some homemade blueberry lemon scones (don’t worry I’ll be sharing that recipe soon!) and tonight I’m being a great wife and letting him grill his own birthday dinner! :) I am making a special birthday dessert though! Shhh it’s a surprise!

Ok back to Superbowl week! Today’s appetizer is quick and easy enough for your superbowl bash, but also fancy schmancy enough for your next dinner party! 

This recipe first came to me when I had a few slices of this that I needed to use up. It worked amazingly well with the hearty wheat bread, but any type of crostini will do.

First up, make your pesto. I love making pesto out of anything! It is so versatile! Arugula pesto is slightly spicy and just the right amount of bitter to go with the sweet roasted tomatoes. In your blender or, if you were lucky enough to get one for Christmas like I did (thanks mom!), your magic bullet, place a 1/4 cup chopped almonds.

Then pile in your arugula, salt & pepper, parmesan cheese and olive oil.

Blend it all up for about two minutes until really smooth and deliciously green.

In the meantime, toss cherry tomatoes in olive oil, salt, pepper, and garlic and roast at 400 for about 15 minutes, or until they start to pop.

Turn up your oven to broil. Brush both sides of your crostini with olive oil and broil about 1 min per side until golden brown. Remove from oven and spread with arugula pesto. Lightly crush tomatoes with a fork and spread tomato on top of arugula pesto.

There you have it! The perfect addition to any game day appetizer menu OR the perfect start to your next dinner party.


Crostini with arugula pesto and rosted crostini

Arugula Pesto

2 cups packed arugula

1/4 cup chopped almonds

1/2 cup parmesan cheese

1/2 cup good olive oil

Salt & Pepper to taste

Combine all ingredients in your blender, adding more olive oil if needed to smooth out. Blend until very smooth, 1-2 minutes. Set aside

Rosted Tomatoes

1 pint cherry tomatoes

olive oil

salt & pepper

2 cloves garlic, very finely minced

Heat oven to 400 degrees. Drizzle tomatoes with olive oil to coat. Season with salt and pepper. Very finely mince garlic, or run clove over a microplane, add garlic to tomatoes. Toss tomatoes to coat evenly. Place on a baking sheet and bake 10-15 minutes, until tomatoes start to pop. Remove from oven and mash slightly with a fork. Set aside.


Any baguette or loaf of bread with crunchy crust

olive oil

Preheat oven on broil. Brush both sides of crostini with olive oil. Broil 30 seconds-1 minute until golden brown on both sides.

Assembling the crostini

Spread arugula pesto on toasted bread. Top with slightly mashed roasted tomatoes. Serve immediately.

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