Prep Time
20 min
Yields
12 servings
Thanksgiving leftovers are the perfect toppers for these crostini.
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ingredients
Pesto
⅓
cup sun-dried tomatoes in oil
3
Tbsp extra-virgin olive oil
2
Tbsp freshly grated Parmesan
1
Tbsp pine nuts, toasted
4
leaves basil, torn
Crostini
12
crostini
2
Tbsp Dijon mustard
4
oz leftover roast turkey, shaved thin
¼
cup turkey or chicken gravy, warmed
¼
cup freshly grated Parmesan
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directions
Step 1
Combine the sun-dried tomatoes, olive oil, Parmesan, pine nuts and basil in a food processor. Pulse until the mixture forms a coarse paste.
Step 2
Spread the crostini with the mustard. Top with the turkey, then spoon over the gravy, followed by the pesto. Sprinkle with the Parmesan.
Step 3
Broil until golden brown and bubbling, 2 minutes. Serve warm or at room temperature.