ADVERTISEMENT

Italian Hot Brown Crostini

Italian hot brown crostini
PREP TIME
20 min
YIELDS
12 servings

Thanksgiving leftovers are the perfect toppers for these crostini.

ADVERTISEMENT

Ingredients

Pesto

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
ADVERTISEMENT

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.

Rate Recipe

My rating for Italian Hot Brown Crostini
ADVERTISEMENT