Recipe from Lynfred Brand Ambassador, Laura Lorenz
1 cup cherry or grape tomatoes (San Marzano are preferred but regular can be substituted)
½ cup sun dried tomatoes packed in oil (San Marzano is preferred but regular can be
1 cup Marcona almonds, roasted and salted
¼ cup fresh mint leaves
3 cups (packed) fresh basil leaves
1 medium clove of garlic, peeled
1 teaspoon of sugar (can omit if using all San Marzano tomatoes)
¾ cup extra virgin olive oil
Salt to taste
Crusty French baguette, cut into ½ inch slices
3-4 tablespoons olive oil
2 cup whole milk ricotta
1 cup mascarpone cheese
1 cup fresh Italian parsley, chopped
Add all the pesto ingredients except the olive oil and the salt to the bowl of a food processor. Blend on high while drizzling in the extra virgin olive oil. Once pesto is blended to desired consistency, taste and add salt if needed. In a separate bowl mix both cheeses until completely combined. Place the pesto and the cheese in the refrigerator while preparing the crostini.
To make the crostini, preheat the oven to 400 degrees. Lay bread slices on a lined cookie sheet, brush each slice lightly with oil (this will take roughly 3-4 tablespoons of olive oil). Bake for 5-8 minutes or until lightly browned.
To assemble; let the crostini cool slightly, then spread a good amount of cheese mixture on top (roughly 1 tablespoon), next, dollop with about ½ tablespoon
of pesto, and then sprinkle with parsley.
-San Marzano tomatoes are naturally sweeter than most tomatoes, therefore the sugar can be
omitted if using all San Marzano.
-The pesto can be made 1-2 days in advance, stir well before serving.
-I like to cut my baguette on a diagonal, this makes for an extra pretty presentation. But the pre-sliced
baguettes will work fine and are a great time saver.
-Serving size can differ depending on size/length of baguette.
-The cheese and pesto amount for each crostini is personal preference, more or less may be
This recipe tastes like a summer spent with your favorite Italian grandmother. Pesto Trapanese
is not your typical “green pesto” it is actually of Sicilian descent and is made with almonds
instead of the usual pine nuts and incorporates tomatoes in the pesto itself. This is my take on
it, using fresh tomatoes and sun dried for the extra fun tang. The Cabernet Franc will play well
with the herbs and tomatoes in this pesto, along with the smooth creamy cheese. This will
become one of your go to summer appetizers. The pesto is very versatile, it can be served with
roast chicken, or mixed into pasta with a side of sliced, grilled, ribeye. The Cabernet Franc will
sing with all these dishes, this wine is very food friendly.