Chef Julie Korhumel’s Basil Pesto and Tomato Whole Wheat Crostini

Posted on July 8, 2011 | by

The following is an excerpt from my new book: Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease. For more information about the book click here.

Looking for a beautiful green and red appetizer for a party or pre-meal starter brimming with healthful herbs, nuts and fresh garden tomatoes? Try this recipe from my new book, Prevent a Second Heart Attack:

Chef Julie Korhumel’s Basil Pesto and Tomato Whole Wheat Crostini

    • 1 cup fresh basil leaves
    • 2 garlic cloves, peeled and crushed
    • 1/4 cup grated Parmigiano-Reggiano cheese
    • 1/3 cup chopped walnuts
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup extra-virgin olive oil
    • 8-ounce whole-wheat baguette cut into sixteen 1/2 – inch slices
    • 1 cup grape tomatoes, quartered

For pesto:
In a blender or food processor combine basil, garlic, Parmesan, walnuts, salt, and pepper. Slowly add the olive oil to make a thick paste.

For crostini:
Preheat oven to 350°F. Place bread slices on a rimmed baking sheet and bake until crisp and lightly golden, about 12 minutes. Remove from oven and let cool. Spread 1 teaspoon of pesto on each slice of bread. Top with grape tomatoes. Serve immediately.

Serves 8 (Makes 16 crostini each with 1 slice bread, 1 teaspoon pesto, 1 grape tomato, halved)

Per 2 piece serving:

Calories: 256
Fat: 19 g (0 g EPA, 0 g DHA, 1 g ALA)
Saturated Fat: 3g
Cholesterol: 3 mg
Sodium: 238 mg
Carbohydrate: 18 g
Dietary Fiber: 2 g
Sugars: < 1 g
Protein: 5 g

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