Crostini with Sun-Dried Tomato Pesto and Salami
Emily Schuman of Cupcakes and Cashmere says that when it comes to holiday entertaining, the simpler, the better. In keeping with her advice, this crostini appetizer requires little effort, yet makes a big impact. The pesto calls for sun-dried tomatoes and Marcona almonds in place of traditional pine nuts, so you get a slightly different, smoky flavor. If you’re not a fan of salami, no problem — simply swap it out for burrata. Bon appetite!
- 1 cup sun-dried tomatoes (about 6 ounces)
- 1/2 cup grated Romano cheese or Parmesan cheese
- 1/2 cup chopped fresh basil
- 2 tablespoons Marcona almonds, toasted
- 2 garlic cloves
- 3/4 to 1 cup olive oil, plus extra to drizzle
- 1 baguette, sliced into 1/4 inch thick slices
- 1 stick of salami (we like the Orange-Wild Fennel from Boccalone)
Pre-heat oven to 350 F. Arrange baguette slices on a baking sheet and brush both sides with olive oil. Bake for 15-20 minutes, until golden brown, flipping the slices midway through cooking. Remove from oven and let cool. In a food processor, add the sun-dried tomatoes, cheese, basil, almonds and garlic. Turn on the processor and begin mixing the ingredients until a slight paste forms, then slowly pour in the olive oil to form a thicker sauce. Once the oil has been added, turn off the processor and add salt and pepper to taste. Spread about a teaspoon of pesto on each crostini and top it with a thin slice of salami and a chiffonade of basil. Lightly drizzle some quality olive oil on top.