Italian Hot Brown Crostini
- Level: Easy
- Yield: 12 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1108
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 188
- Dietary Fiber
- 16
- Sugar
- 23
- Protein
- 46
- Cholesterol
- 14
- Sodium
- 2082
- Total: 20 min
- Active: 20 min
Ingredients
Pesto:
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
Crostini:
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
Directions
- Preheat the broiler.
- 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.
- 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.
- Broil until golden brown and bubbling, 2 minutes. Serve warm or at room temperature.