Skinny Pesto Pizza Crostini
These easy, make-ahead appetizers will be the hit of the party. Pizza crostini are topped with pesto and plenty of veggies.
Servings: 24 Crostini
Calories: 47kcal
Ingredients
- 24 thin slices multigrain baguette cut on diagonal
- 1 Roma tomato diced
- ½ red bell pepper diced
- ½ orange or yellow bell pepper diced
- 16 black olives diced
- 1 garlic clove minced
- 1 tablespoon minced flat-leaf parsley
- 3 tablespoons basil pesto
- 6 tablespoons finely grated Parmesan cheese
- minced flat-leaf parsley for garnish
Instructions
- Preheat oven to 350 degrees F.
- Place the baguette slices on a large baking sheet in a single layer.
- In a medium bowl, stir together the tomato, red bell pepper, orange bell pepper, black olives, garlic and parsley.
- Stir the pesto into the tomato mixture until combined.
- Scoop one rounded tablespoon of the mixture on each baguette slice. Sprinkle the Parmesan cheese over top.
- Bake until the cheese is starting to melt and the crostini are heated through, 7 to 8 minutes. Garnish with parsley. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 2Crostini | Calories: 47kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 142mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 6.9mg | Calcium: 26mg | Iron: 0.4mg
