Roasted Veggie Crostini with Sunflower Seed–Cream Cheese Pesto
Makes 24 crostini
“Adding a dollop of cream cheese to your pesto is the perfect way to stretch its substance,” according to Fanny Slater, author of “Orange, Lavender and Figs” (Atria). “It also produces a wonderfully creamy spread.”
In this recipe, “savory roasted chopped veggies sit atop this smooth pesto crostini and bold, syrupy reduced balsamic rounds out the flavors and makes for an elegant presentation.”
1⁄2 pound zucchini, cut into 1⁄4-inch dice
1⁄2 pound yellow squash, cut into 1⁄4-inch dice
1 small red onion, slivered 1⁄4 cup olive oil (divided) 2 teaspoons dried oregano Kosher salt and coarse black pepper Sunflower seed-cream cheese pesto: 1⁄4 cup unsalted raw sunflower seeds 2 small cloves garlic Kosher salt and coarse black pepper
1⁄4 cup grated Parmesan cheese 11⁄2 cups packed fresh basil leaves 1 teaspoon honey Juice of 1 lemon 1⁄2 cup olive oil 1 ⁄2 cup whipped cream cheese
1 baguette (18 inches long), cut crosswise into 24 equal slices
1⁄2 cup balsamic vinegar 1⁄2 cup crumbled feta cheese
Preheat oven to 400 degrees.
On a baking sheet, toss zucchini, squash and red onion with 2 tablespoons of the oil, the oregano and
1⁄2 teaspoon each salt and pepper. Roast, tossing once halfway through, until tender, 13 to 15 minutes.
Meanwhile, make pesto: In a dry small skillet, toast sunflower seeds over medium-low heat, tossing frequently, until lightly golden and very fragrant, about 5 minutes. Immediately remove seeds from pan and transfer to a bowl to stop the cooking process.
In a food processor, pulse sunflower seeds, garlic and a generous pinch each of salt and pepper until seeds are broken down. Add Parmesan, basil, honey and lemon juice and pulse until thoroughly combined. With motor running, stream in the olive oil a little bit at a time until pesto is velvety.
Add cream cheese to food processor and pulse until pesto is very creamy and smooth. Season to taste with salt and pepper. (Makes about 11⁄2 cups.)
When vegetables are done baking, remove from oven. Leave oven on.
Spread baguette slices on a separate baking sheet, drizzle them with remaining 2 tablespoons oil and season with salt and pepper. Bake until lightly golden and crunchy, 6 to 8 minutes.
While baguette slices toast, in a small saucepan, heat balsamic vinegar over medium-high heat. Once it boils, reduce heat to medium-low and cook, stirring occasionally to keep from burning, until liquid has become thick and syrupy, 8 to 10 minutes. Immediately remove pan from heat.
Assemble crostini: Spread each toasted baguette slice with the pesto and arrange them on a platter. Evenly sprinkle the roasted vegetables over the crostini and then top with the crumbled feta. Drizzle entire platter with the balsamic reduction.