| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 12 crostini |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 12 crostini |
Ingredients
- 1/3 cup sun-dried tomatoes in oil
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon pine nuts, toasted
- 4 leave basil, torn
- 12 crostini
- 2 tablespoons Dijon mustard
- 4 ounces leftover roast turkey, shaved thin
- 1/4 cup turkey or chicken gravy, warmed
- 1/4 cup freshly grated Parmesan
Instructions
- Preheat the broiler.
- For the pesto: Combine the sun-dried tomatoes, olive oil, Parmesan, pine nuts and basil in a food processor. Pulse until the mixture forms a coarse paste.
- For the crostini: Spread the crostini with the mustard. Top with the turkey, then spoon over the gravy, followed by the pesto. Sprinkle with the Parmesan.
- Broil until golden brown and bubbling, 2 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 1108 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 188 g |
| Dietary Fiber | 16 g |
| Sugar | 23 g |
| Protein | 46 g |
| Cholesterol | 14 mg |
| Sodium | 2082 mg |
| Serving Size | 1 of 12 servings |
| Calories | 1108 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 188 g |
| Dietary Fiber | 16 g |
| Sugar | 23 g |
| Protein | 46 g |
| Cholesterol | 14 mg |
| Sodium | 2082 mg |
Reviews
This was a very yummy play on a hot brown with a mind to using my leftovers! They were reminiscent of the original but lighter and more sophisticated with the Italian touch. We ate them up!
It’s so silly when people give one star without even trying a recipe.
Served them as appetizers for Thanksgiving. Delicious!
I am from Kentucky and I can tell you that this is not a Hot Brown. Hot browns have turkey with a cheese sauce, a slice of tomato and a slice of bacon. There is no mustard or gravy in the sandwich.
Delicious!
Worst play on a Hot Brown that I’ve ever seen.
Yum