Spinach-Miso Pesto Crostini
Submitted by happyzhangbo
Spinach-miso pesto crostini, toasted country bread spread with a vibrant umami-rich spinach-miso pesto and topped with sweet roasted red pepper. A light, quick, dairy-free appetizer ready in minutes.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
18 minThese crostini prove how much flavor you can pack into three simple components. The star is a spinach-miso pesto, a fresh green twist on classic basil pesto where savory miso stands in for some of the cheese, adding deep umami and keeping it dairy-free.
You spread the vivid green pesto over slices of toasted country bread, crisp and golden from a few minutes in the oven, then crown each one with a strip of sweet roasted red pepper.
The contrast is what makes them: crunchy toast, herby-savory pesto, and the soft, smoky sweetness of roasted pepper.
They come together in minutes, which makes them a smart, light appetizer for a party or a snack, and they happen to be low in fat.
Variations
- Top with cherry tomatoes, olives, or a few capers instead of, or alongside, the pepper.
- Add a sliver of fresh mozzarella or a crumble of feta if you’re not keeping it dairy-free.
- Use the spinach-miso pesto on pasta, grain bowls, or as a sandwich spread.
Ingredients
Directions
Prepare the spinach-miso pesto, for recipe, please see link below.
Toast the bread until brown and crunchy, 4 to 5 minutes.
Spread each slice of bread with 2 tablespoons of pesto.
Place the roasted pepper slices over pesto.
Serve.
Make 4 appetizer servings.
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