Melissa's Corporate Chefs
Ramp Pesto Crostini
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Category
Appetizer
Author:
Melissa's Corporate Chefs
Ingredients
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1 French Baguette
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Extra Virgin Olive Oil, as needed
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Melissa’s Spice Grinder Organic Italian Seasoning, to taste
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¼ pound Melissa's Fresh Ramps, rough chopped
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2 cups Fresh Basil Leaves, packed
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½ teaspoon Kosher Salt
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¼ cup Melissa's Pine Nuts
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½ cup Extra Virgin Olive Oil
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1/3 cup Fresh Parmesan Cheese, grated
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Key Limes, juiced, to taste
Directions
Preheat the oven to 350ºF.
Cut the baguette, on the bias, into ¼ inch slices. Drizzle the slices with olive oil and season with the Italian seasoning.
Place them in a single layer on a cookie sheet, and then place in the oven. Bake for 10-15 minutes or until golden brown and crispy. Remove from the oven and let cool.
Place the ramps, basil, salt and pine nuts in a food processor and pulse until smooth. With the processor running, slowly drizzle in the olive oil. Stir in the parmesan cheese. Check for seasoning. Makes about 2 cups.
Spread the pesto on the sliced bread and serve. Refrigerate any extra pesto.
Makes about 35 crostini
