Baby Swiss Croutons with Double Pestos
Mint pesto:
- 8 ounces fresh mint
- 2 tablespoons honey
- 1 ounce pecans
- 1 ounce dessert wine
- Olive oil, to taste
- 8 ounces fresh arugula
- Olive oil, to taste
- 1 loaf French bread, sliced into 12 thin croutons
- 2 Granny Smith apples, cored and thinly sliced
- 16 ounces baby Swiss cheese, thinly sliced
Instructions:
Similar to crostini or bruschetta, except the bread is not toasted prior to the toppings being added.
- For the mint pesto, place the mint, honey, pecans, and wine in a food processor. While processing, slowly add the olive oil until the pesto is emulsified.
- For the arugula pesto, process the arugula, slowly adding the olive oil until pesto forms. (This pesto will be thicker and not emulsified.)
- To assemble the croutons, spread a thin layer of the arugula pesto over each crouton top. Add 1 apple slice and 1 slice of cheese to each crouton. Bake until the cheese is melted.
- To serve, arrange the croutons on a serving dish. Accent each with a dollop of mint pesto.