Pesto and Parmesan crostini

    18 min

    A very easy, versatile recipe of pesto on slices of grilled baguette. One of my most requested recipes! Makes a great party nibble or canapé, or an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!

    111 people made this

    Serves: 8 

    • 1 baguette
    • 8 tablespoons mayonnaise
    • 5 tablespoons basil pesto
    • 2 cloves garlic, minced
    • 75g freshly grated Parmesan cheese
    • salt to taste

    Prep:6min  ›  Cook:12min  ›  Ready in:18min 

    1. Preheat oven the grill. Arrange bread slices in a single layer on a baking tray. Place under grill for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip slices so that the toasted side is on the bottom.
    2. Set the oven temperature for 180 C / Gas mark 4. Blend mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
    3. Bake in the preheated oven for 6 to 8 minutes. Set the oven to grill, and place the rounds under the grill just until they begin to bubble and turn golden. Let cool slightly before serving.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (97)


    I did the same thing another reviewer suggested because I was short on time. I toasted the bread ahead of time, then spread the mixture on the toast before my company came. Delicious and what a nice change for an appetizer.  -  28 Apr 2005  (Review from Allrecipes US | Canada)


    I tried it with precooked baguettes - the pesto rounds were absolutely delicious! they can be eaten with just about anything or just alone...excellent recipe!  -  01 Jan 2006  (Review from Allrecipes US | Canada)


    Excellent! Just watch them so they don't get too brown...the broil and bake times in the recipe were a little too long for my oven!  -  17 Jan 2006  (Review from Allrecipes US | Canada)