It is suppose to rain here in the Bay Area for the next week and everyone is getting ready. I know that other parts of the country have much more severe weather and we are so fortunate to have the mild seasons. Rainy weather is synonymous with comfort food. Not just Mac and Cheese and mashed potatoes, but food that makes you really happy. Appetizers make me happy.
The holidays are filled with a lot of cocktail parties and other gatherings. If you are like me, abundant finger foods is the best way to eat during the holidays. Many nibbles, tastes, textures and flavors make me happy. This appetizer is a tried and true hit at every party I have thrown. You can either serve them on a platter all prepared or simply serve the pesto in a decorative bowl with toasted crostini along side, so your guests can serve themselves. The beauty is it is a make ahead appetizer.
Tomorrow is my last day of work for sixteen days. Can you tell that I am excited to take some time off by the exact number of days, not just two weeks. I love taking time off during this time of year and have many fun things already planned. There will be a lot of entertaining going on and I promise to share with all of you. Happy Holidays!!
Walnut and Pinenut Pesto Crostini
¾ C. walnuts, shelled
¼ C. Pine nuts
1/4 C. grated Parmesan cheese
1 small garlic clove, peeled and crushed
4 sprigs of thyme, just leaves
Sea Salt
½ t. sherry vinegar
1/3 C. extra virgin olive oil
2 tablespoons minced sun-dried tomatoes, packed in oil
1 Baguette, sliced
Extra: 24 walnut halves – decorate the top of each crostini
In food processor, coarsely grind walnuts, pine nuts, parmesan cheese, garlic, thyme leaves, salt and vinegar. Then add in oil and tomatoes.
Cut baguette into half inch slices. Brush each side with olive oil and toast bread. Top each slice with a heaping teaspoon of pesto. Top each one with a half of walnut.
(Adapted from Jody Williams at Gottino in New York and Smitten Kitchen)
The holidays are filled with a lot of cocktail parties and other gatherings. If you are like me, abundant finger foods is the best way to eat during the holidays. Many nibbles, tastes, textures and flavors make me happy. This appetizer is a tried and true hit at every party I have thrown. You can either serve them on a platter all prepared or simply serve the pesto in a decorative bowl with toasted crostini along side, so your guests can serve themselves. The beauty is it is a make ahead appetizer.
Tomorrow is my last day of work for sixteen days. Can you tell that I am excited to take some time off by the exact number of days, not just two weeks. I love taking time off during this time of year and have many fun things already planned. There will be a lot of entertaining going on and I promise to share with all of you. Happy Holidays!!
Walnut and Pinenut Pesto Crostini
¾ C. walnuts, shelled
¼ C. Pine nuts
1/4 C. grated Parmesan cheese
1 small garlic clove, peeled and crushed
4 sprigs of thyme, just leaves
Sea Salt
½ t. sherry vinegar
1/3 C. extra virgin olive oil
2 tablespoons minced sun-dried tomatoes, packed in oil
1 Baguette, sliced
Extra: 24 walnut halves – decorate the top of each crostini
In food processor, coarsely grind walnuts, pine nuts, parmesan cheese, garlic, thyme leaves, salt and vinegar. Then add in oil and tomatoes.
Cut baguette into half inch slices. Brush each side with olive oil and toast bread. Top each slice with a heaping teaspoon of pesto. Top each one with a half of walnut.
(Adapted from Jody Williams at Gottino in New York and Smitten Kitchen)
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