Pesto and Coat Cheese Crostini

Pesto and Goat Cheese Crostini

  • Prep Time:
    10 min
  • Cook Time:
    10 min
  • Ready In:
    20 min
  • Serves:
    15

Ingredients:

  1. 1 (11.5 oz) baguette, sliced into ¼” thick slices
  2. 2 cups loosely packed fresh basil (stems included)
  3. 6 cups loosely packed kale, stems removed
  4. 1 cup pine nuts
  5. 2 Tbsp. minced garlic
  6. 6 Tbsp. white wine vinegar
  7. 6 Tbsp. stout beer
  8. 1 tsp. salt
  9. ½ tsp. pepper
  10. ½ cup olive oil
  11. 8 oz honey goat cheese, softened
  12. 1 cup chopped cherry tomatoes

Directions:

  1. Preheat oven to 400°F and place baguette slices on a large baking sheet.
  2. Bake for 10 minutes, flipping halfway through.
  3. Meanwhile, in the bowl of a food processor, add the basil, kale, pine nuts, garlic, vinegar, stout beer, salt and pepper.
  4. Process on low until a thick paste starts to form. With food processor still running, slowly pour the olive oil through the feed chute. Blend until smooth.
  5. Spread the goat cheese cheese among the toasted baguette slices and top with the pesto and chopped cherry tomatoes.

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