Chimichurri Crostinis

Chimichurri Crostinis

These toasts are the perfect app for rooftop gatherings and picnics in the park:: grape tomato, goat cheese and turkey crostinis with a chimichurri pesto. I partnered with @pureflavor to use their Organic Juno® Bites Red Grape Tomatoes to give these a little sweetness and they really are the perfect compliment to the creamy goat cheese and flavorful chimichurri.

Here’s how to make them:

Chimichurri Crostinis

Chimichurri Crostinis

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Servings 12 toasts



  • Dry Pint of Organic Juno® Bites Red Grape Tomatoes, halved 
  • Fresh baguette, sliced 
  • 4 oz goat cheese
  • 4 pieces herb turkey, sliced
  • 1/2 cup olive oil
  • Flaky sea salt / pepper

Chimichurri pesto:

  • 1/3 cup chopped parsley + a few sprigs for topping
  • 1/3 cup red wine vinegar 
  • 2 garlic cloves roughly chopped
  • 1 tbsp pine nuts
  • 1/2 cup olive oil


  • Preheat oven to 425. Slice baguette and place on a baking sheet. Coat both sizes of the toast with olive oil and season with salt and pepper. Bake for 6 min or until crispy and golden brown.
  • Wash parsley. In a food processor combine, parsley, red wine vinegar, garlic, pine nuts, olive oil, salt and pepper. Pulse until combined and taste test. Adjust accordingly.
  • Add goat cheese to crostinis and then top with chimichurri sauce. Break the turkey into smaller pieces and add on top of the chimichurri. Slice Juno®Bites Red Grape Tomatoes and top all the crostinis.Season with salt and pepper and add a little parsley for garnish. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.