Pesto, Radish, and Sea Salt Crostini

Pesto, Radish, and Sea Salt Crostini
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Makes 24| Hands-On Time: | Total Time:

Ingredients

  • 24 thin slices baguette (from 1 small loaf)
  • 2 tablespoons olive oil
  • 1/2 cup pesto
  • 8 radishes, thinly sliced
  • flaky sea salt

Directions

  1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
  2. Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
By December, 2010

Nutritional Information

  • Per ServingServing Size: 1 crostini
  • Calories 70
  • Fat 3.5g
  • Sat Fat 1g
  • Cholesterol 2mg
  • Sodium 120mg
  • Protein 2.5g
  • Carbohydrate 8g
  • Sugar 0g
  • Fiber 1g
  • Iron 1mg
  • Calcium 37mg
What does this mean? See Nutrition 101 .

Quick Tip

4 pieces of bruschetta
The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container.

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