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Italian Hot Brown Crostini

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 12 crostini
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1/3 cup sun-dried tomatoes in oil

3 tablespoons extra-virgin olive oil 

2 tablespoons freshly grated Parmesan

1 tablespoon pine nuts, toasted 

4 leave basil, torn 


12 crostini

2 tablespoons Dijon mustard 

4 ounces leftover roast turkey, shaved thin 

1/4 cup turkey or chicken gravy, warmed 

1/4 cup freshly grated Parmesan


  1. Preheat the broiler.
  2. For the pesto: Combine the sun-dried tomatoes, olive oil, Parmesan, pine nuts and basil in a food processor. Pulse until the mixture forms a coarse paste.
  3. For the crostini: Spread the crostini with the mustard. Top with the turkey, then spoon over the gravy, followed by the pesto. Sprinkle with the Parmesan.
  4. Broil until golden brown and bubbling, 2 minutes. Serve warm or at room temperature.