Courgette crostini

Ingredients

• 8 slicesrustic bread
• 1 large or 2 mediumcourgette
• 40 gpine nuts
• 30 ggrated Parmesan
• 30 ml (2 tablespoons)extra-virgin olive oil
• about 10 leavesbasil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Blend the courgette

   Wash the courgette, trim off the ends and dice it. Blend it while raw.

2. 2

   Make the pesto

   Add all the remaining ingredients, pouring in the oil gradually at the end, until the mixture reaches the consistency you want.

3. 3

   Toast the bread

   Toast the bread slices, then spread them with the courgette pesto.

4. 4

   Finish with basil

   Garnish the crostini with basil leaves, as desired.

What are courgette crostini?

Crostini are small slices of toasted bread served with a topping, a familiar Italian antipasto. This version uses a pesto-like spread of raw courgette, basil, pine nuts, Parmesan and olive oil.

The topping is quick to blend and gives the crisp bread a fresh, savoury contrast. It is best spread on the toast shortly before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 12g protein, 45g carbs, 16g fat.

The bread provides most of the carbohydrates, while olive oil and pine nuts contribute much of the fat; Parmesan adds protein and some additional fat. Serve the crostini with a generous salad or vegetable soup to add more vegetables to the plate.

Choosing the courgette

Fresh courgette: the recipe blends it raw, so wash it well and trim away both ends before dicing. A large courgette or two medium ones will work.

Even pieces: cut the courgette into small, similar-sized dice so it blends readily with the other ingredients.

Getting the pesto texture right

Blend first: process the diced courgette before adding the rest, then blend in the other ingredients. Drizzle in the oil last rather than adding it all at once.

Adjust gradually: stop when the spread is smooth enough to spread but still holds on the bread. Add the oil in a thin stream as needed to reach your preferred consistency.

Toasting the bread

Crisp base: toast the bread until it is firm and lightly browned, so it can support the topping. The recipe does not specify a toasting time, as this depends on the bread and method.

Serve promptly: spreading the pesto just before serving helps the toast retain its crunch.

Balancing the flavours

Savoury notes: Parmesan brings saltiness and pine nuts add a rounded, nutty flavour. Taste the pesto before seasoning, since the cheese is already salty.

Fresh finish: basil is blended into the spread and can also be used as a garnish. Add black pepper to taste.

Serving ideas

As a starter: arrange the crostini on a platter and serve while the bread is crisp. They also fit well on an antipasto table.

For a light lunch: pair them with a green salad or a bowl of vegetable soup for a more substantial plate.

Recipe notes & tips

• Taste the pesto before adding salt, as Parmesan can make it salty enough.
• Pour in the olive oil gradually so you can control the spread's consistency.
• Toast the bread until crisp enough to hold the topping.
• Spread the pesto on the bread shortly before serving to help it stay crisp.
• Keep a few basil leaves aside for the garnish.

Variations

• More basil: blend in extra leaves for a stronger herbal flavour.
• Extra pepper: add more black pepper for a warmer finish.
• Chunkier pesto: blend briefly so some courgette texture remains.
• Garlic note: blend in a little garlic for a more pungent spread.
• Different nuts: use another nut in place of the pine nuts for a different flavour.

Common mistakes to avoid

• Adding all the oil at once: drizzle it in gradually so the pesto does not become looser than you want.
• Under-toasting the bread: toast until the slices are firm enough to support the topping.
• Over-salting: taste after adding the Parmesan, then season cautiously.
• Spreading too early: add the pesto shortly before serving to keep the bread crisp.
• Leaving large courgette pieces: dice them before blending so they process more evenly.

How to store

Store leftover pesto in a covered container in the fridge and use within 2 days. Keep it separate from the toasted bread, which is best toasted and topped just before serving.

Frequently asked questions