• Tommy Centola

Arugula Pesto and Ricotta Crostini

A while back, I had posted a crostini recipe. Since they are great finger foods, they go great at picnics and cookouts. Here comes two this week. The first one will contain the base for the second one.


1 (4-ounce) bag fresh baby arugula

1 cup olive oil

1 cup freshly grated Parmesan cheese

1 cup chopped walnuts

2 cloves garlic, minced

1 tablespoon fresh lemon juice

1 1/4 teaspoons Creole seasoning

Garlic-Pepper Crostini (recipe follows)

1 (15-ounce) container ricotta cheese


In the container of a blender, combine arugula, oil, Parmesan, walnuts, garlic, lemon juice, and Creole seasoning. Process until smooth.

Top Garlic-Pepper Crostini with about 1 tablespoon ricotta. Spread desired amount of pesto over ricotta. Serve.


Garlic-Pepper Crostini


1 thin French baguette, cut into 1/4-inch thick slices

2 cloves garlic, halved

2 tablespoons olive oil

1 tablespoon ground black pepper


Preheat oven to 400℉.


On a large baking sheet, place baguette slices. Rub cut sides of bread with cut sides of garlic. Brush each with oil, and sprinkle with pepper. Bake until bread is toasted and crisp, about 10 minutes. Let cool completely. Store crostini in resealable plastic bags for up to 2 weeks.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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