Similar to crostini or bruschetta, except the bread is not toasted prior to the toppings being added. Two toppings are offered here, a mint pesto and one made with arugula.

Baby Swiss Croutons with Double Pestos

Mint Pesto:
8 ounces fresh mint
2 tablespoons honey
1 ounce pecans
1 ounce dessert wine
Olive oil, to taste

 

Arugula Pesto:
8 ounces fresh arugula
Olive oil, to taste

 

Croutons:

1 loaf French bread, sliced into 12 thin slices
2 Granny Smith apples, cored, thinly sliced
4 cups (16 ounces) baby Swiss cheese, thinly sliced

1. Preheat the oven to 350°F (175°C).
2. For the Mint Pesto: Place the mint, honey, pecans and wine in a food processor. While processing, slowly add the olive oil until the pesto is emulsified.
3. For the Arugula Pesto: Process the arugula, slowly adding the olive oil until pesto forms. (This pesto will be thicker and not emulsified.)
4. To Assemble the Croutons: Spread a thin layer of the arugula pesto over each crouton top. Add 1 apple slice and 1 slice of cheese to each crouton.
5. Bake in preheated oven until the cheese is melted.
6. To serve, arrange the croutons on a serving dish. Accent each with a dollop of mint pesto.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.