Name: Pesto and Goat Cheese Crostini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 15
Ingredients: 1 (11.5 oz) baguette, sliced into ¼” thick slices; 2 cups loosely packed fresh basil (stems included); 6 cups loosely packed kale, stems removed; 1 cup pine nuts; 2 Tbsp. minced garlic; 6 Tbsp. white wine vinegar; 6 Tbsp. stout beer; 1 tsp. salt; ½ tsp. pepper; ½ cup olive oil; 8 oz honey goat cheese, softened; 1 cup chopped cherry tomatoes

Pesto and Goat Cheese Crostini

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Food Processors

Toaster Ovens

Ingredients

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

Directions

Preheat oven to 400°F and place baguette slices on a large baking sheet.
Bake for 10 minutes, flipping halfway through.
Meanwhile, in the bowl of a food processor, add the basil, kale, pine nuts, garlic, vinegar, stout beer, salt and pepper.
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.
Spread the goat cheese cheese among the toasted baguette slices and top with the pesto and chopped cherry tomatoes.