Leek pesto crostinis are the perfect hors d’oeuvres to serve for any gathering! These easy to make appetizers may be dressed them up for elegant affairs or simplified for more casual events.
A spring twist on pesto! This unique pesto is made is leeks instead of traditional basil. Leek pesto is a mild flavored sauce that pairs well with pasta, vegetables, proteins, or bread.
Spread leek pesto on crostini for a super easy hors d’oeuvres. I am at the age where I don’t want to simply serve potato chips and dip. I need something a bit more sophisticated. These pesto crostini are the perfect little fancy snacks to serve my adult friends!
Crostini means “little toast” in Italian. It is quite similar to tartine, French for an open-faced sandwich.
Crostini are toasted slices of bread topped with a savory component. It is usually made with baguette or ciabatta. These bite-sized appetizers are super versatile, making them a great choice for entertaining no matter what the occasion.
Table of Contents
Ingredients
Have you made basil pesto? Leek pesto is processed the exact same way. However, instead of basil, this recipe swaps in sliced leeks.
You will need: two leeks stalks, garlic, pine nuts, grated parmesan cheese, lemon juice, olive oil, and salt and pepper.
For the best flavor, use lightly toasted pine nuts, freshly grated parmesan, and fresh squeeze lemon juice! If you’re only going to do one thing- use fresh squeezed juice!
Fresh garlic and lemon juice makes the pesto taste quite fresh and sharp. It’s very eye-opening, especially because not many people have had pesto that doesn’t have basil.
How to Use Fresh Leeks
Most recipes only call for the white or light green parts of the leeks. I feel terrible throwing away the tough green parts! This leek pesto solves that dilemma!
The tough green leek parts must be cooked to soften their texture. Blanching the greens makes them tender and more pleasant to eat.
Leeks have a mild-onion like taste, but are slightly sweeter with a more delicate flavor. The use of leeks allows other ingredients of the pesto to also shine through.
Assembly
These leek pesto crostinis are a breeze to set up and serve. All the components of the crostini play off each other. I choose a crusty baguette with sesame seeds because the nutty, savory flavors complements the fresh and acidic leek pesto.
The earthy mushrooms balances the salty and umami of the shaved parmesan cheese. And finally, the micro greens brings it all together by adding a hint of color and a clean fresh taste.
Spread leek pesto onto warm baguette slice. Arrange sliced mushrooms over pesto, followed by shaved parmesan cheese, and top with micro-greens. Serve immediately.
More Appetizers
- Homemade Ricotta with slow roasted tomatoes
- Cherry Tomato Pesto Tart
- Cheddar Leek Buttermilk Biscuits
Leek Pesto Crostini
Ingredients
- 1 crusty baguette, preferably seeded*
- olive oil, as needed
- leek pesto, recipe follows
- roasted sliced mushrooms, as needed
- shaved parmesan cheese, as needed
- micro-greens, to garnish
Leek Pesto:
- 2 stalks leeks, green parts, sliced
- 1 clove garlic
- ⅓ cup pine nuts, lightly toasted
- ⅔ cup grated parmesan cheese
- 1 lemon,, juiced
- ¼ cup olive oil
- salt and pepper, to taste
Instructions
- Preheat oven to 350℉. Slice baguette into ⅓” thick slices. Place slices on a parchment lined baking sheet. Lightly drizzle baguette slices with olive oil. Bake for 5-8 minutes until slices are warm and crisp.
- Spread leek pesto onto warm baguette slice. Arrange sliced mushrooms over pesto, followed by shaved parmesan cheese, and top with micro-greens. Serve immediately
Leek Pesto:
- Fill a large saucepot with water and bring to a bowl. Add cleaned, sliced leek greens. Cook for 5 minutes until leeks are soft and tender. Drain and set aside.
- In the food processor, pulse the garlic. Add toasted pine nuts and pulse pulse until combined. Add parmesan cheese, lemon juice, and salt and pepper. Pulse until combined. Slowly add olive oil while the food processor is in motion. Continue to mix until pesto is smooth and homogenous.
- Use immediately. Or, transfer to a covered container and store in the fridge for up to 5 days. Stir before use.
Notes
- Seeded crusty baguettes adds textural variety. Any baguette or toasted bread will work. Alternatively, use pita chips or crackers.
- I bought my micro greens from Trader Joe’s. They sell a small package of mixed micro greens that consist of a mix of broccoli, purple kohlrabi, kale, mizuna, red mustard, and red cabbage. They are great to toss into salads, sandwiches, and soups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi Maryanne!
WOW! You just put two of the greatest things in the world on the only other thing that’s greater than them – bread. Hearting it!!! More leeks and Parmesan and bread! I hope you don’t mind but I’d LOVE to include your photo/recipe in my newsletter this week. Of course, it’ll all be linked back to you. The photography is just stunning and the recipe is divine :)
Thanks Kristy! Please let me know when your newsletter is up! I’d love to see it :)
What a gorgeous little treat! Gets me so excited for spring weather…thanks for sharing!
-Shannon