Pistachio Parmesan Crostini Recipes

POMEGRANATE PISTACHIO CROSTINI

Steps:

• Preheat oven to 400°. Arrange bread slices on an ungreased baking sheet; brush tops with butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool., Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients.

PARMESAN PISTACHIO CRISPS

Steps:

• Preheat oven to 350°F with rack in middle.
• Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
• Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
• Let crisps cool on sheet 1 minute then transfer to a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.

RICOTTA AND PEACH CROSTINI WITH PISTACHIOS

Steps:

• In a medium bowl, whisk lemon juice, salt and pepper. Add oil and whisk again. Place peaches in another bowl and toss with half the vinaigrette.
• Heat grill or broiler. Brush both sides of each bread slice with oil. Grill or broil bread until lightly charred, 1 to 1 1/2 minutes a side.
• Add arugula to bowl of remaining vinaigrette and toss.
• Spoon dollops of ricotta onto bread slices and sprinkle with pistachios (reserve some for garnish). Top with peaches. Sprinkle lightly with sea salt. Cap with a handful of arugula and sprinkle with pistachios. Serve immediately.