Mexican Buddha Bowls with Green Rice (GF, DF, V, Vegetarian)

September 18, 2016

Cinnamon Roll Energy Bites (GF, DF, V, Refined Sugar Free)

September 18, 2016

Crostini with Artichoke, Basil & Pistachio Pesto (GF, DF, V, Vegetarian)

September 18, 2016

Hello friends!  Welcome back! I’ve been doing so much entertaining lately, that I barely have the time to  relax.  One of my favorite entertaining recipes, (besides my veggie/fruit trays that you’ve seen a million times over on my Instagram) are these Mozzarella, Pesto and Tomato Crostini.  The pesto takes minutes to make and uses just a handful of ingredients that you probably already have on hand!  It’s herby and bright flavor are such a nice contrast to the fresh tomatoes, creamy mozzarella and crunchy toasts.  You could of course use the pesto over pasta, zoodles, avocado toast, eggs or anywhere else you would use pesto.  This is kind of a double recipe in one post since I’m showing you how to make the pesto but will also share how to make these awesome crostini! This post was inspired by the ingredients I found at my local Ralph’s Grocery during their “Taste of Italy” campaign where they showcased some of Italy’s best imports such as these tomatoes, mozzarella and basil! Anyway, I hope you bring these to your next party or gathering as they are sure to be a hit as they were at ours!


Artichoke, Basil & Pistachio Pesto

1 can of artichoke hearts (drained and rinsed)

1/2 cup pistachios

1 T lemon zest + juice of half a lemon

1 garlic clove

1/3 cup olive oil

1/4 cup parmesan cheese (optional)

1/2 cup spinach (packed)

1 cup basil (packed)

Place all of the ingredients above (except the olive oil) in a food processor or blender.  Slowly add the oil until it is well incorporated.  Scrape down sides of machine and then process again until smooth and creamy.  Will keep in an airtight container for a week.

Mozzarella, Pesto, & Tomato Crostini (serves 4-6)

1 french baguette

1 ball of mozzarella (I used Burrata which is a super soft and creamy mozzarella)

1 large tomato chopped into cubes*

3-4 T olive oil

Preheat oven to 400F. Slice baguette into thin slices.  Place on a baking tray and drizzle with olive oil. Toast in the oven for 10 minutes or until slices are golden brown.

Place a tablespoon of pesto on top of each bread slice and top it with a small slice of mozzarella and a few pieces of chopped tomato.

*If tomatoes aren’t in season, feel free to use chopped sundried tomatoes or another seasonal veggie instead.