Crostini with basil cream spread

MIO CoalitionCrostini with basil cream spread.


2 cups fresh basil leaves

1/4 cup pine nuts

3 garlic cloves, minced

1/2 cup Parmesan or Romano cheese

1/2 cup extra virgin olive oil

Salt and pepper, to taste

1 (8-oz.) block cream cheese, softened

3 slices Bar-S fully cooked bacon, cooked and crumbled


1 stick Hiland Dairy Unsalted Butter

Suan’s Scotch Bonnet Pepper Relish


Step 1

In a food processor, combine basil and pine nuts. Pulse a few times to chop the basil and nuts. Add garlic and cheese, continuing to pulse until combined. Add the olive oil in a steady, slow stream with the food processor on. Scrape down the sides of the bowl, taste and season with salt and pepper to taste. Beat cream cheese in a mixing bowl until smooth. Add 1/2 cup pesto and bacon, stirring to combine. Set aside.

Step 2

Slice baguette into rounds. Spread each slice with softened butter. Place on a cookie sheet and bake for 6 to 8 minutes, or until crisp, at 350 degrees. Once out of the oven, spread cream cheese spread on each baguette slice. Top each with a generous serving of Suan’s Scotch Bonnet Pepper Relish.

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