I made this crostini as an appetizer for a dinner last fall and it was the favorite dish of the night. The sage and pecans pair well together in the pesto with the buttery flavor of the pecans offsetting the earthy sage. This would be a great appetizer for Thanksgiving and any left over pesto and caramelized onions would make a delicious turkey sandwich!
Ingredients -
1 baguette sliced into 1/4 inch thick slices
Olive oil
2 packages sage - 1.5oz total - leaves only, stems discarded
1/2 cup pecan halves - toasted
1 clove garlic, smashed and peeled
1/2 tsp red pepper flakes
1 T sherry vinegar
2/3 cup parmesan cheese - grated
1/4 tsp salt
1/2 cup (or more) olive oil
2 medium onions thinly sliced
2T olive oil
1T butter
1/4 tsp kosher salt
1/2 cup grated parmesan
Preheat oven to broil. Place the bread slices in a single layer on a baking sheet, brush each slice with olive oil and broil until they are brown and toasted. Set aside.
In a food processor combine sage leaves, pecans, garlic, red pepper, vinegar, salt, and parmesan cheese. Pulse to blend together. Turn food processor on and with it running pour in the olive oil until the pesto comes together into a medium thick paste.
To make the caramelized onions, melt the butter with the olive oil in a large sauté pan, add onions and season with 1/4 tsp kosher salt. Cook over medium high heat until the onions are softened and very browned.
To assemble the crostini spread a heaping teaspoon of pesto on each slice of toasted bread, top with about a tablespoon of caramelized onions and sprinkle with grated cheese. Return to the baking sheet and broil until the cheese is melted and slightly browned.
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