Spinach and Walnut Pesto Crustini

Thanksgiving is over and now begins the season of cocktail parties, family gatherings and wine and cheese parties. I used to buy the boxes of pre-made appetizers because they are so easy to make, but then I realized what a rip off they really are. I could make such better tasting appetizers for 1/3 of the price. I make a little at a time, store them in the freezer and then pull it out the day of the party and heat. This way I don't have to spend the whole day cooking. 

Crostinis are an awesome appetizers. You can make the topping ahead of time, freeze it and then the morning of, thaw it out, and place on the toast. You can either make Bruschettini or buy it and just put it on a tray and serve. This crostini takes 5 minutes to make, literally. You throw everything in a food processor and then either serve or freeze.

This Pesto is made with baby spinach, but I have made it with frozen spinach in the past and it comes out fine. The key is if you’re going to use frozen spinach is that you defrost it and squeeze out the excess water, otherwise your pesto will come too watery. 

  

Spinach and Walnut Pesto Crostini

2 c packed baby spinach

1/2 c toasted walnuts

1/3 c Asiago cheese

1 clove of garlic

1/4 c olive oil

Put the spinach, walnuts, cheese, and garlic in the food processor. Pulse 3 times, then scrape down the sides, add about half the olive oil. Turn the food processor on and drizzle in the rest of the olive oil until a paste forms. I like mine slightly chunky, not so smooth, but blend until you get the consistency you want. Serve or freeze. Will last in the freezer for 4-6 months.