Crostini with Basil Cream Spread
This fresh-tasting appetizer is great with garden fresh basil. The addition of cream cheese gives it a light taste and great flavor, and Suan’s pepper jelly gives the finishing touch.
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Ingredients
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- 2 cups Scissortail Farms fresh basil leaves
- 1/2 cup pine nuts
- 3 garlic cloves, minced
- 1/2 cup Parmesan or Romano cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- 1 (8) ounce block cream cheese, softened
- 3 slices Bar-S Fully Cooked Bacon, cooked and crumbled
- Baguette
- 1 stick Hiland Dairy Unsalted Butter
- Suans Scotch Bonnet Pepper Relish
- In a food processor, combine basil and pine nuts. Pulse a few times to chop the basil and nuts.
- Add garlic and cheese, continuing to pulse until combined. Add the olive oil in a steady, slow stream with the food processor on. Scrape down the sides of the bowl, taste and season with salt and pepper to taste.
- Beat cream cheese in a mixing bowl until smooth. Add 1’2 cup pesto and bacon, stirring to combine. Set aside.
- Slice baguette into rounds. Spread each slice with softened butter. Place on a cookie sheet and bake for 6 to 8 minutes, or until crisp, at 350 degrees.
- Once out of the oven, spread cream cheese spread on each baguette slice. Top each with a generous serving of Suan’s Scotch Bonnet Pepper Relish.