Spinach and Sunflower Pesto Crostini

Spinach and Sunflower Pesto Crostini

From: Chef Cleetus Friedman, City Provisions, Chicago. Yield: 24 crostini.

1 lb. fresh spinach

¾ cup sunflower seeds, unsalted

1 head of garlic (6-8 cloves)

1 cup extra virgin olive oil, divided

2 cups GranQueso® cheese

1 8-oz. baguette (sourdough, olive, etc.)

to taste, salt an

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