Basil Pesto Hummus and Roasted Tomato Crostini
You only need 4 ingredients to make this addicting basil pesto hummus and tomato crostini.
Servings: 12 servings
Ingredients
- 1 pint cherry tomatoes, halved or kept whole if they are extra small
- Olive oil, kosher salt and black pepper
- 1 baguette, cut into 1/2-1 inch thick slices
- 10 ounces hummus
- 2 tablespoons pesto
- Fresh basil thinly sliced (chiffonade)
Instructions
- Preheat oven to 400° F. and line a rimmed baking sheet with foil.
- Place the cherry tomatoes on the baking sheet, drizzle with oil and toss until coated. Spread the tomatoes out into a single layer then sprinkle with salt and pepper.
- Roast them for approximately 15-20 minutes or until they collapse and are soft.
- While the tomatoes are roasting brush the slices of baguette with a little olive oil and either grill or toast them until they are golden brown.
- Stir together the hummus and pesto. Spread it on top of the baguette slices and top with the roasted tomatoes and fresh basil.
- Serve immediately.
Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 246mg | Fiber: 2g | Sugar: 2g