Roasted Garlic Pesto Crustini

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Servings: 6

Prep Time: 00:30

Cook Time: 00:05

Main Ingredients

1 loaf crusty sourdough bread or other baguette

1/2 recipe farmhouse pesto recipe

1/2 cup sweet cream butter

2 garlic cloves

1 teaspoon sea salt


1Roast garlic in a 400 oven for 30 minutes.

2Or take the short cut, it will taste very similar for half the time. Place 2 cups of water in an instant pot with a steam rack. Set the two garlic cloves on the rack and pressure cook on high for about 10 minutes, then quick release the steam.

3Remove baked/steamed garlic from cloves from their peels and mix in with Sweet Cream Butter and 1 teaspoon of sea salt. Set aside.

4Slice bread into appetizer size pieces and toast lightly in a convection oven or on very low heat in a regular oven. Don’t toast too much or these might be hard to eat, just toast enough to warm them and make them a very light brown color.

5Remove crostini from oven and let cool slightly.

6Slather garlic butter generously over each piece and then drizzle or drop spoonfuls of Farmhouse Pesto sauce over the tops and serve.

Additional Notes

Other topping ideas: Sauteed mushrooms, onions and garlic, olive tapenade, sun-dried tomatoes, and basil, melted Brie and marionberry vanilla fruit spread. The possibilities are endless!

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