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Appetizer
About 35 crostini
20 minutes
15 minutes
Melissa's Corporate Chefs
1 French baguette
Extra virgin olive oil, as needed
Melissa’s Spice Grinder, Organic Italian Seasoning, to taste
¼ pound Melissa's fresh ramps, roughly chopped
2 cups fresh basil leaves, packed
½ teaspoon kosher salt
¼ cup Melissa's pine nuts
½ cup extra virgin olive oil
1/3 cup fresh Parmesan cheese, grated
Key limes, juiced, to taste
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.
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