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
Ingredients
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
Instructions
- 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!
