Recipe Redo Blog

Traditional Recipes Redone…Healthier

Basil Pesto and Tomato Whole Wheat Crostini

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This Recipe was created by Dr. Janet Brill, Nutritionist, Award-Winning Author and Go Red Spokesperson.

A beautiful green and red appetizer for a party or pre-meal starter. Here is a sampling of what you get when you bite into basil:

Basil

  • Notable plants derived chemical compounds (polyphenolic flavonoids) with disease preventing and health promoting properties.
  • essential oils known to have anti-inflammatory and anti-bacterial properties.
  • exceptionally high levels of antioxidants including:  beta-carotenevitamin Acryptoxanthin, lutein and zea-xanthin.
  • A good amount of vitamin K, iron, potassium and magnesium

Ingredients:

  • 1 cup fresh basil leaves
  • 2 garlic cloves, peeled and crushed
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup chopped walnuts
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 8-ounce whole-wheat baguette cut into sixteen 1/2 – inch slices
  • 1 cup grape tomatoes, quartered

Directions:

For pesto:
In a blender or food processor combine basil, garlic, Parmesan, walnuts, salt, and pepper. Slowly add the olive oil to make a thick paste.

For crostini:

Preheat oven to 350°F. Place bread slices on a rimmed baking sheet and bake until crisp and lightly golden, about 12 minutes. Remove from oven and let cool. Spread 1 teaspoon of pesto on each slice of bread. Top with grape tomatoes. Serve immediately.

Serves 8 (Makes 16 crostini each with 1 slice bread, 1 teaspoon pesto, 1 grape tomato, halved)

Nutritional Information (Per 2 piece servings):

  • Calories: 256
  • Fat: 19 g (0 g EPA, 0 g DHA, 1 g ALA)
  • Saturated Fat: 3g
  • Cholesterol: 3 mg
  • Sodium: 238 mg
  • Carbohydrate: 18 g
  • Dietary Fiber: 2 g
  • Sugars: < 1 g
  • Protein: 5 g
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Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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