Fiddlehead Pesto Crostini

Fiddlehead Pesto Crostini

Pesto Recipe

Prep Time: 10 mins

3 cups of boiling water with a pinch of salt
250g Frozen NorCliff Fiddlehead Greens or Fresh
1/3 cup Olive oil, add more if needed
3 tablespoons crushed pine nuts or walnuts (optional)
3 garlic cloves, finely minced
1/4 cup grated parmesan cheese

Cook Fiddleheads in boiling water with salt 8 mins., drain very well.
Add fiddleheads, nuts and garlic, slowly adding the 1/3 cup of olive oil, blend well.
Add about 1/3 of the Parmesan cheese, mix, add balance of cheese, stopping to scrape down sides of container.
Process or blend until fiddlehead pesto forms a smooth paste consistency.

Crostini Topped with Chevre


French Baguette sliced on the bias
1/4 cup Extra Virgin Olive Oil
1 pkg Chevre, Crumbled Goat Cheese - or other preferred cheeses
3 garlic cloves, finely minced
1/4 cup grated Parmesan cheese Salt and Pepper to Taste Chopped fresh herbs - optional

Preheat the oven to 400 degrees F

In a small bowl mix minced garlic, olive oil, salt and pepper.
Thinly slice the baguette, and place the slices flat on a cookie sheet (keep as close as possible without pieces touching).
Brush the oil mixture over each slice of the baguette.
Place them in the oven just to warm up.
Take the slightly warmed crostini out of the oven.
While still on the cookie sheet, spoon approximately 1 teaspoon of goat cheese onto each slice of baguette and top with one dollop of Fiddlehead Pesto Spread; sprinkle each with grated Parmesan or sprinkle with fresh herbs; rosemary is recommended.
Place cookie sheet back into the oven and broil for no more than one minute
Remove from oven, place on platter and serve warm.

Makes 12 servings. 1 baguette

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