You won't regret switching things up when you make crostini with our California Virgin Cold Pressed Walnut Oil — the nuanced nutty flavor will have everyone coming back for more. Bonus: An extra dose of plant-based omega-3s in every delicious bite.
1/2 cup finely chopped strawberries 1/3 cup spreadable goat cheese 1/4 cup finely chopped basil leaves 1 tbsp honey for drizzling 2 tbsp Octonuts California Walnut Oil for drizzling
CAPRESE PESTO TOPPING
1 tbsp dry basil 1/2 cup diced cherry tomatoes 1/3 cup cubed mozzarella 1/4 cup walnut oil for marinating the above three 1/3 cup pesto 2 tbsp balsamic vinegar for drizzling 2 tbsp Octonuts California Walnut Oil for drizzling
PREP THE CROSTINI. Drizzle walnut oil on the baguette slices. Bake at 350F for 5-7 mins or until slightly golden. Rub with garlic.
PREP THE STRAWBERRY GOAT CHEESE CROSTINI. Spread the goat cheese, add strawberries and basil. Drizzle with honey and extra walnut oil.
PREP THE CAPRESE PESTO CROSTINI. Marinate the tomatoes, mozzarella with dry basil and walnut oil. Spread pesto first, then add the marinated caprese, drizzle with balsamic vinegar and extra walnut oil.
Recipe development and photography thanks to Registered Dietician Nutritionist Annie Siegfried. Follow her on Instagram at @annie_siegfried.
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