Pear and Pesto Crostini

Pear and Pesto Crostini is a Mediterranean recipe that serves 3. One portion of this dish contains approximately 12g of protein, 26g of fat, and a total of 452 calories. For $2.36 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 2 would say it hit the spot. If you have bosc pear, basil leaves, your best olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes a

Ingredients

• 0.5 loaf bread
• 2 cups basil leaves
• 1 clove garlic
• 0.25 cup pine nuts
• 0.25 cup pecorino romano
• 3 tablespoons your best olive oil
• 3 servings salt and pepper
• 1 bosc pear

Instructions

1. Preheat oven to 400 degrees. Slice French loaf into 1/2-inch-thick slices, and brush (or spray, if you have one of those nifty Misto things) with olive oil. 2. Place slices on baking sheet and toast in oven for 10-15 minutes, or until edges are a deep golden brown. 3. Remove from oven and set aside. 4. While those are in the oven, make your pesto. In a food processor, combine basil leaves, garlic clove, pine nuts and Romano cheese. Pulse until pesto is coarse in texture, like coarse sand. 5. Add in olive oil and process until fully incorporated. Taste. 6. Add salt and pepper, if needed. Scrape pesto into a serving bowl or dish and set aside. (You should have about 3/4 cup.) 7. Spread pesto over crostini and top with pear and fresh ground black pepper, if desired.