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Baby Swiss Croutons with Double Pestos

No recipe image available.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.

Recipe Ingredients:

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

Cooking Directions:

  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.