Walnut Pesto Crostini

Very nice. Definitely toast the walnuts. Mine got almost too toasted, but it ended up being perfect. At first it tasted a bit too bland, but I added black pepper and a bit more salt, and that helped. I also added a few tablespoons of a sun dried tomato brushetta for a bit more tomato flavor.

I've tried this on crackers or on bread. Definitely the bread is much better.

These crostini are truly wonderful and completely addictive! Couldn't be simpler either. I used a fresh, homebaked loaf of bread and all of the actual pesto ingredients go right in the food processor.