This Pistachio Pesto Crostini with Burrata is the best appetizer for any occasion! This appetizer feels fresh and elevated simultaneously, but requires minimal effort!

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I love anything pesto! And this pistachio pesto crostini is the perfect appetizer for any occasion. It’s rich and flavorful and seems to elevate any dish. While it would be easy to just buy pre-made pesto, a homemade version is fresher and so easy to make! Plus, you can customize it with the pesto formula below.

This post will cover the pesto formula and everything you need to know to make pesto from scratch.

In this recipe, I use my salt-free Italian spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Italian seasoning on the market. But feel free to use whatever Italian spice you have on hand!

This post is all about pistachio pesto crostini!

What is Crostini?

Crostini is an Italian crusty bread that is both crispy and tender. The word crostini means “little crusts” in Italian. At its core, crostini consists of toasted bread slices, often brushed with olive oil, and topped with a variety of delectable foods. The toppings are where you can get creative with this dish – top your crostini with fresh tomatoes, creamy cheeses, thinly sliced meats, or savor spreads.

I like to use a slightly stale baguette to make crostini because it brings the baguette back to life so that you don’t waste good carbs. Don’t use the baguette if it is moldy, but slightly stale works great! It’s not required to be stale, but it is a great way to revive some stale bread.

Crostinis work great as an appetizer for a party, but they can also make a great snack on a normal day! The options are endless with these crispy treats!

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What Is Burrata?

Burrata is a delightful Italian cheese. It is a luscious blend of mozzarella and cream. The outer shell is crafted from mozzarella and encapsulates the creamy interior. This velvety cheese is often served fresh and pairs wonderfully with tomatoes, basil, and a drizzle of olive oil for a truly mouthwatering experience.

The Pesto Formula

You can make your very own unique pesto recipe using the following pesto formula:

3 cups fresh herbs or greens
- arugula, kale, swiss chard, dandelion greens, beet greens, spinach, basil, cilantro, parsley
1/2 cup grated cheese
- parmesan, asiago, pecorino romano, aged gouda, manchego
1/4 cup oil
- olive oil, avocado oil
1/4 cup nuts
- cashews, walnuts, almonds, pine nuts, pumpkin, sunflower seeds, macadamia nuts, pecans, pistachio
2 garlic cloves
1-2 teaspoons of acid
- lemon or lime juice, light-colored vinegar
1/2 teaspoon salt (plus more to taste)

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Pistachios For Mental Health

A 1/4 cup of pistachios typically contains approximately 160 calories, 13 grams of fat, 6 grams of protein, 8 grams of carbohydrates, and 3 grams of fiber.

In terms of micronutrients, pistachios are a good source of vitamin B6, thiamine, phosphorus, and manganese. They also provide small amounts of other vitamins and minerals like iron, zinc, magnesium, and potassium.

If you didn’t already know, I am working on incorporating more brain-boosting foods into my diet because there is some great research pointing out the relationship between diet and mental health. Twelve specific nutrients seem to help and there are potassium, vitamin B12, omega-3, Vitamin A, Vitamin C, Iron, Zinc, Magnesium, Thiamine, Selenium, Vitamin B6, and Folate.

Pistachios contain 6 out of the 12 brain-boosting nutrients. And pairing that with other nutrient-dense ingredients such as spinach, olive oil, basil, and garlic makes for a very flavorful, healthy, and unique way to incorporate more pistachios into your diet beyond just snacking!

Equipment Deep Dive

This recipe couldn’t be easier. It requires minimal actual cooking – just blending in a food processor and toasting some bread. Here’s everything you need to make this recipe:

FOOD PROCESSOR

I recommend this food processor because it has a large capacity for multiple recipes.

RUBBER SPATULA

A rubber spatula is helpful when scraping down the sides of the food processor in this recipe.

CUTTING BOARD

A cutting board is necessary for cutting your baguette.

GRATER

I used this grater to grate my garlic and parmesan, but if you don’t have a grater, you can mince the garlic and buy pre-shredded parmesan.

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Tips & Tricks

Here are my best tips and tricks for this recipe:

start with a good bread

I prefer baguette but any sort of elongated bread should work great!

Stale or Not Stale

It doesn’t matter if your bread is stale. Because this bread is meant to be crunchy, a little staleness never hurt a crostini. Just make sure there’s no mold!

Use Serrated

As a general rule of thumb, a serrated knife works best for slicing bread!

Diagonal vs. Straight

Since I had a smaller baguette, I chose a straight-across cut. If you have French bread or some sort of larger baguette, consider slicing at a diagonal. It creates an elevated appearance and reduces the surface area for toppings.

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