Tomato & Basil Pesto Crostini with Garlic & Capers

Tomato & Basil Pesto Crostini

with Garlic & Capers

20 MIN
$6.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. To start your meal of a bright note, you'll assemble these delightful crostini with warm, toasted baguette, our verdant basil pesto, and tomatoes spiced with just a touch of red pepper flakes.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
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fresh
ingredients
Tomato & Basil Pesto Crostini with Garlic & Capers
Title
  • 1 Small Baguettes
  • 1 Tbsp Capers
  • 2 cloves Garlic
  • ¼ tsp Crushed Red Pepper Flakes
  • ⅓ cup Basil Pesto
  • 4 oz Grape Tomatoes
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash, dry, and halve the tomatoes; place in a bowl. Season with salt and pepper. Slice the baguette crosswise into 8 equal-sized rounds. Peel and roughly chop 2 cloves of garlic.

2 Toast the baguette

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced baguette in an even layer. Cook 2 to 3 minutes per side, or until browned and slightly crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Wipe out the pan.

3 Cook the tomatoes & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes, chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the tomatoes are softened. Turn off the heat. Serve the toasted baguette slices topped with the pesto and cooked tomatoes. Enjoy!

Tips from Home Chefs

Tomato & Basil Pesto Crostini

1 Prepare the ingredients

Wash, dry, and halve the tomatoes; place in a bowl. Season with salt and pepper. Slice the baguette crosswise into 8 equal-sized rounds. Peel and roughly chop 2 cloves of garlic.

2 Toast the baguette

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced baguette in an even layer. Cook 2 to 3 minutes per side, or until browned and slightly crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Wipe out the pan.

3 Cook the tomatoes & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes, chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the tomatoes are softened. Turn off the heat. Serve the toasted baguette slices topped with the pesto and cooked tomatoes. Enjoy!

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