Name: Sun-Dried Tomato Pesto Crostini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: 200 g (about 1 cup packed) oil-packed sun-dried tomatoes, drained (reserve oil); 1 cup (about 30 g) fresh basil leaves, packed; 2-3 garlic cloves, peeled; ¼ cup (25 g) freshly grated Parmesan cheese; ¼ cup (30 g) pine nuts (lightly toasted optional); ½ cup (120 ml) extra virgin olive oil (plus reserved tomato oil as needed); 1-2 tsp fresh lemon juice (optional, for brightness); Salt and freshly ground black pepper, to taste; 1 baguette (sliced into ½-inch/1 cm thick rounds); Extra olive oil for brushing; Optional toppings: crumbled goat cheese or ricotta, fresh basil leaves, pine nuts

These Sun-Dried Tomato Pesto Crostini are crispy toasted baguette slices topped with vibrant homemade sun-dried tomato pesto, fresh basil, and optional creamy goat cheese or ricotta for extra richness. A quick, flavorful Italian-inspired appetizer bursting with tangy, garlicky, herby goodness in every bite.

Why You’ll Love This Recipe

You’ll adore these Sun-Dried Tomato Pesto Crostini because they bring bold Mediterranean flavors to your table with minimal effort—perfect for effortless entertaining or a satisfying snack.

The homemade pesto delivers an intense, tangy punch from oil-packed sun-dried tomatoes, balanced by nutty Parmesan, fresh garlic, and aromatic basil, all blended into a silky, spreadable consistency.

Spread on golden, crunchy crostini, it creates an irresistible contrast of textures: crisp bread against creamy pesto.

It’s make-ahead friendly (pesto stores beautifully), versatile for parties, wine nights, or casual dinners, and looks stunning with a garnish of fresh herbs or cheese crumbles. Guests rave about the bright, savory depth—no one will guess how simple it was to whip up!

Yield: 8 serves

Sun-Dried Tomato Pesto Crostini

Crispy crostini topped with vibrant homemade sun-dried tomato pesto—easy, tangy Italian appetizer perfection.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

200 g (about 1 cup packed) oil-packed sun-dried tomatoes, drained (reserve oil)
1 cup (about 30 g) fresh basil leaves, packed
2-3 garlic cloves, peeled
¼ cup (25 g) freshly grated Parmesan cheese
¼ cup (30 g) pine nuts (lightly toasted optional)
½ cup (120 ml) extra virgin olive oil (plus reserved tomato oil as needed)
1-2 tsp fresh lemon juice (optional, for brightness)
Salt and freshly ground black pepper, to taste
1 baguette (sliced into ½-inch/1 cm thick rounds)
Extra olive oil for brushing
Optional toppings: crumbled goat cheese or ricotta, fresh basil leaves, pine nuts

Instructions

Preheat for toasting — Set your oven to 190°C (375°F). This gets your crostini perfectly golden and crisp—ready for the star topping!
Slice the bread — Cut the baguette on a slight diagonal into ½-inch thick slices. Aim for 20-24 pieces—uniform slices toast evenly and look elegant.
Oil and arrange — Place slices in a single layer on a baking sheet. Brush both sides lightly with olive oil—this ensures golden crunch without sogginess.
Toast to perfection — Bake 8-10 minutes, flipping halfway, until edges are golden and crisp. Keep an eye—they go from perfect to burnt quickly!
Start the pesto — While bread toasts, add sun-dried tomatoes, basil, garlic, pine nuts, Parmesan, lemon juice (if using), a pinch of salt, and pepper to a food processor.
Blend with love — Pulse several times to chop roughly, then run continuously while drizzling in olive oil (and reserved tomato oil) until smooth but still slightly textured—silky pesto magic!
Taste and adjust — Give it a quick taste—add more salt, pepper, lemon, or oil if needed for your perfect balance of tangy, garlicky, herby bliss.
Cool the crostini — Remove toasted slices from oven and let cool slightly on the sheet—this keeps them crisp while you finish up.
Spread generously — Spoon or spread a generous layer of sun-dried tomato pesto onto each crostini—don't skimp; the more, the merrier!
Garnish and serve — Top with crumbled cheese, extra basil leaves, or pine nuts if desired. Arrange on a platter and serve immediately—watch them disappear in minutes!

Notes

Oil-packed tomatoes blend smoother and taste richer—avoid dry-packed unless rehydrated. Pesto thickens in fridge; thin with oil before using. For dairy-free, omit Parmesan or use vegan alternative. Toast bread ahead but assemble last-minute for maximum crunch.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 254Total Fat 24gSaturated Fat 4gUnsaturated Fat 20gCholesterol 7mgSodium 180mgCarbohydrates 7gFiber 1gSugar 1gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use oil-packed sun-dried tomatoes for richer flavor and easier blending—drain but reserve some oil to adjust pesto consistency. Pulse rather than puree fully for a slightly chunky texture that clings beautifully to bread.

Toast baguette slices until golden but not rock-hard—aim for 8-10 minutes at 375°F/190°C, brushing lightly with olive oil first. Make pesto ahead (up to 5 days refrigerated) for deeper flavor melding. For extra elegance, top with a dollop of soft cheese and a basil leaf.

If pesto is too thick, thin with a splash of reserved tomato oil or extra virgin olive oil. Serve at room temperature for best taste—cold pesto dulls the vibrancy. Watch toasting closely to avoid burning!

Ingredients Notes

The star here is oil-packed sun-dried tomatoes—they provide intense, concentrated sweetness and tang plus natural oil for smooth blending; dry-packed need rehydrating and extra oil.

Fresh basil leaves add bright, peppery herbal notes essential for authentic pesto character—use generous amounts for freshness. Garlic (fresh cloves) brings pungent aroma that mellows slightly when blended.

Parmesan cheese (freshly grated Parmigiano-Reggiano preferred) contributes nutty saltiness and helps emulsify the pesto. Pine nuts (or walnuts/almonds) add subtle creaminess and crunch—lightly toast for enhanced flavor if desired.

Extra virgin olive oil ties everything together for richness—use a good fruity one. Lemon juice (optional) brightens and balances the richness. Salt and pepper season perfectly. Simple, high-quality ingredients make this pesto shine far beyond store-bought versions!

Variations and Substitutions

Endless delicious tweaks! For creamier crostini, swirl in ricotta, burrata, or goat cheese before topping with pesto. Add a layer of prosciutto or salami for meaty indulgence. Make it nut-free by skipping pine nuts or using sunflower seeds. Vegan version? Use nutritional yeast instead of Parmesan.

Incorporate spinach or arugula into the pesto for greener color and milder flavor. Swap basil for parsley or mixed Italian herbs. For heat, blend in red pepper flakes or a pinch of chili. Top with chopped olives, capers, or roasted red peppers for briny contrast.

Use sourdough or ciabatta instead of baguette for rustic texture. For mini bites, use smaller bread rounds or crackers. Add roasted garlic for sweeter depth. Experiment with lemon zest or balsamic drizzle for tangy twists—keeps it exciting every time!

Storage Options

Store homemade sun-dried tomato pesto in an airtight jar, topped with a thin layer of olive oil to prevent oxidation, in the refrigerator for up to 1 week (or freeze in ice cube trays for up to 3 months—thaw and stir before use).

Assemble crostini just before serving to keep bread crisp—pre-toast slices and store in airtight container up to 2 days. Leftover assembled crostini keep refrigerated 1 day but soften; refresh in oven briefly. Best enjoyed fresh!