Basil Pesto Crostini with Rutgers Tomatoes
Christine Reynolds took home the silver medal from the first recipe swap sponsored by Fayette Woman and the Peachtree City Farmers’ Market in August, 2012, with this recipe.
Party size Crostini
Dill Cream Cheese
Basil Pesto (recipe below)
Arrange party size crostini on serving platter.
Spread dill cream cheese on each crostini. Spread Basil Pesto on top of cream cheese. Place thinly sliced tomatoes on top of pesto (tomatoes should be homegrown or fresh from the Farmer’s Market).
Cut ribbons of fresh basil and garnish tomato slices. Serve chilled
2 cups fresh basil leaves, stems removed
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese
1/2 cup pine nuts or walnuts
3 – 4 large garlic cloves
Dash of salt
Ground black pepper to taste
Combine all ingredients in food processor or chopper.
Remaining pesto can be frozen.