This is an easy but elegant appetizer with
a choice of two additional toppings - Mediterranean flavors or
cheese.
Crostini with California
Pistachios
- 1 loaf sweet French bread (baguette size)
1/2 cup natural California pistachios, chopped
1 tablespoon freshly minced parsley
Toppings (recipes follow)
- Cut loaf in half, then split lengthwise.
Spoon topping along length of bread, then sprinkle pistachios
in diagonal strips across bread. Place prepared loaves in shallow
baking pan and cover loosely with foil.
- Bake at 400°F (205°C). for 20
minutes or until heated through; sprinkle with parsley and cut
crosswise into narrow strips.
Makes 5 dozen pieces.
Note: To use sourdough baguettes, hollow
out some of the soft bread center, leaving a 1/2-inch shell.
Mediterranean Topping:
- 1 cup bottled roasted red peppers, drained;
or diced canned pimientos
- 4 ounces (1 cup) Parmesan cheese, freshly
sliced thin and crumbled
- 1 to 2 tablespoons garlic, minced
- 1 tablespoon dried rosemary, crumbled
- 1/4 cup olive oil
- Chop peppers; mix with remaining ingredients.
Savory Cheese Topping:
- 8 ounces cream cheese, softened
- 8 ounces goat cheese
- 1 to 2 tablespoons garlic, minced
- 1 teaspoon each dried basil and thyme
- Combine all ingredients and beat well.
Makes approximately 20 slices, depending
on size.
Recipe and photograph provided courtesy
of the California Pistachio Commission.
