Holiday Crostini

Looking for a quick and delicious holiday appetizer? These Holiday Crostini are the perfect addition to any gathering. Savory and smokey cream cheese with a fresh and nutty pesto pair perfectly with our crispy and juicy nuggets. Plus you can't go wrong with a little red and green at your holiday table!

Cook Time: 30 min | Makes: 24 pieces

Ingredients:

12 Nowadays Nuggets
1 sourdough baguette, sliced into pieces
1 cup of sun-dried tomato cream cheese (recipe below)
½ cup of scallion-pecan pesto (recipe below)
½ cup of your preferred* mayo

Sun-Dried Tomato Cream Cheese:

7-8 oz. your preferred* cream cheese
¼ cup sun dried tomatoes (not in oil)
¼ tsp garlic powder
1 tsp red wine vinegar
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika
1 tsp agave

Scallion-Pecan Pesto:

½ cup fresh basil
1 cup fresh parsley
1 cup scallions, roughly chopped
¼ cup pecans, toasted
2 TB nutritional yeast
1 TB lemon juice
¼ cup olive oil
¾ tsp salt
¼ tsp pepper
1 TB white wine vinegar

Method:

Sun-Dried Tomato Cream Cheese

Add all cream cheese ingredients to a food processor and pulse until fully combined then process on high until mixture is creamy.

Scallion-Pecan Pesto

Combine all pesto ingredients except for oil in a food processor, and pulse until mixture is combined. Scraping down the sides as needed.
Slowly drizzle in olive oil until the mixture forms a thick cohesive paste. Add a little additional water if needed to thin the pesto.

Crostini

Place bread slices in a 350º oven for 5-10 minutes until the edges begin to brown slightly. Do not over bake.
Combine ½ cup of pesto with ½ cup of mayo to make a creamy pesto aioli.
To assemble, spread on a layer of the sun dried tomato cream cheese, place a half of nugget (cut side down) onto the cream cheese. Dollop a bit of aioli on top of the nugget and garnish with a piece of sun dried tomato.

*Your preferred: Nowadays, we prefer the deliciousness of plant-based milk & dairy products. Try them out if you haven’t already!

Eat Nowadays