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Ginnie's Take

Crostini is one of my favorite things to make with leftover bread. These tiny Italian toasts are simple to prepare, and they're so crunchy and delicious (always a crowd pleaser at parties). Best of all, you can make them with almost any kind of bread! I made a batch of Focaccia Crostini recently, and I love how they turned out. I topped them with a creamy cheese and roasted tomatoes (yum!), but you can serve them with other toppings and dips, too. You have to try this easy recipe!

Why You'll Love This Recipe

• Delicious - Homemade crostini has a light, crispy texture, and a wonderful flavor. Especially when you use high quality bread, like focaccia, to make it!
• Easy to Make - This recipe takes minutes to prep and bake. Super simple, and they store well, too. Make them ahead of time for parties.
• Versatile - Serve these mini toasts with your favorite toppings or alongside a creamy dip. You'll love them either way. They're perfect for snacking and so fun for parties!

Ingredients

You need just a few basic ingredients for this focaccia appetizer:

• Bread - You'll need some focaccia bread, of course! I used store bought, but homemade works great, too. You can use flavored focaccia (like rosemary), but I'd avoid bread with a thick layer of toppings (they'll just fall off) or with toppings that might burn when baked (like cheese).
• Oil - Before baking, you'll brush the toasts with extra virgin olive oil, which helps them crisp up and brown.
• Salt - Just a pinch of kosher salt is all that's need to season the crostini.
• Garlic - For extra flavor, rub the toasts with a garlic clove after baking.

This recipe is naturally vegetarian, vegan, dairy free, and nut free.

You'll Also Need

You will need a sharp knife to slice the bread (a serrated knife works best), a pastry brush for the olive oil, and a large baking sheet (or two) for cooking the focaccia.

How to Make Crostini with Focaccia Bread

This yummy focaccia appetizer couldn't be easier to make! You'll find a detailed recipe card with measurements below, but here's a quick overview of the steps:

1. Slice bread. Focaccia typically comes in big slabs, so you'll want to start by sectioning the bread into smaller pieces. About 2 ½ to 3 inches wide (or big enough for two bites) is best. Once you've done that, cut these small pieces into thin slices.
2. Brush with oil. Place the bread slices on a baking sheet, then use a pastry brush to brush them with olive oil. Sprinkle lightly with salt.
3. Bake. Transfer the baking sheet to your oven, then cook the toasts until they are crisp throughout. No need to flip!
4. Rub with garlic. Cut a garlic clove in half, then rub the cut side over the toasts. Tip: This step is optional. If I'm pairing the toasts with savory toppings, I like to add garlic. But for sweeter toppings, you can skip it.
5. Add toppings. Once the toasted bread has cooled, add your toppings!

And that's all there is to it! I used this Focaccia Crostini recipe to make this scrumptious Roasted Tomato Crostini. Each toast has a layer of goat cheese (other spreadable cheeses will also work) topped with roasted grape tomatoes. So delicious, and the perfect bite size appetizer!

Topping Ideas

You can top these crispy mini toasts with almost anything! Here are some of my favorite recipes and topping ideas:

Recipes

• Tomato Crostini - This bruschetta-esque topping is super delish and easy to make!
• Goat Cheese + Hot Honey Crostini - The perfect sweet-savory bite.
• Mushroom Crostini - A must make for mushroom lovers!
• Butternut Squash Crostini - This fall favorite pairs roasted squash with creamy cheese and and crispy fried sage leaves.
• Avocado Crostini - A fun mini avocado toast version!
• Blue Cheese + Cranberry Crostini - Perfect for holiday celebrations.
• Brie + Fig Crostini - An irresistible combination of sweet-savory flavors!
• Peach + Hot Honey Crostini - This one's a true summer favorite.
• Pesto Ricotta Crostini - So creamy and dreamy. Topped with fresh tomatoes.

More Toppings

• Veggies - Almost any vegetable, whether fresh, pickled, sautéed, or roasted, makes a great topper. Try roasted asparagus, caramelized onions, Roasted Grape Tomatoes (or Cherry Tomatoes), mashed peas, Marinated Tomatoes, roasted sweet potatoes or carrots, marinated artichoke hearts, sautéed or roasted bell peppers, cauliflower, and more.
• Fruit - Sweet fruits (either fresh or dried) are also wonderful. Figs, apples, peaches, pears, strawberries, blackberries, grapes, citrus, and blueberries will all work. Serve the fruit on its own, or pair it with cheese for a sweet-savory combination.
• Jam - Gourmet jams will also work great. I like pairing them with savory cheeses.
• Cheese - Speaking of cheese, it makes the best topping. Try feta, ricotta, blue, goat, brie, parmesan, burrata, or fresh mozzarella. You can spread cheese on the toasts, slice it, or sprinkle it over other toppings for a garnish.
• Pesto - Classic Pesto Sauce can be spread on the bread or drizzled over other ingredients. Experiment with different flavors, like Rosemary, Macadamia, Cilantro, Trapanese, or Kale.
• Dips - Serve Crostini alongside your favorite dips / spreads. Pair with Guacamole, Homemade Hummus, Cream Cheese Dip, Baked Ricotta Dip, Caramelized Onion Dip, Mexican Spinach Dip, or Whipped Goat Cheese.
• More - Top the toast with briny olives or tapenade, spread them with homemade Roasted Garlic, or sprinkle them with capers, fresh herbs, or chopped nuts.

Storage

Crostini can be made in advance, then stored in an airtight container at room temperature. They'll keep for about two weeks, although they do taste freshest when eaten within a few days after making. You can also freeze crostini for one to two months.

Related Recipes

Looking for similar ideas? Check out these easy recipes next:

• My Basic Crostini Recipe is a true classic! It's the perfect base for any topping.
• This Garlic Crostini is just as easy to make as the original recipe, but even tastier!
• Sourdough fan? Make sure to bookmark this yummy Sourdough Crostini.

Frequently Asked Questions (FAQs)

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Focaccia Crostini

Learn how to make homemade crostini with focaccia bread! So easy and so delicious!

Course Appetizer

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 20 crostini

Calories 21kcal

Author Ginnie

Equipment

• Serrated Knife
• Pastry Brush
• Large Baking Sheet

Ingredients

• 1 piece focaccia bread, about 2 ½ to 3 inches wide (see note)
• 1 to 2 tablespoons extra virgin olive oil
• kosher salt

Instructions

• Preheat oven to 425°F (220°C).
• Using serrated knife, cut focaccia into 20 thin slices about ¼-inch thick.
• Place bread slices on a baking sheet in a single layer (you'll may need more than one). Brush lightly with olive oil. Flip, then brush the other side with oil.
• Sprinkle slices lightly with salt.
• Bake for 5 to 10 minutes, or until crisp throughout and lightly golden (no need to flip).
• Serve with your choice of toppings. Enjoy!

Notes

Bread - You can easily size this recipe up or down, depending on how much focaccia you have. If you're starting with a large slab, begin by sectioning it into smaller pieces about 2 ½ to 3 inches wide, then cut these sections in thin slices about ¼ inch thick. The finished toasts should be just big enough for two bites.

Garlic Flavored - For garlic crostini, rub the baked toasts with the cut side of a halved garlic clove.

Toppings - Almost anything can be used as a crostini topping, including cheeses, fruits and veggies, jams and spreads, fresh herbs, and nuts. I used these toasts to make this Tomato Goat Cheese Crostini, but you'll find lots of other topping ideas before this recipe card.

Nutrition

Calories: 21kcal

The post Focaccia Crostini appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

It's hard to believe that fall is almost here! Dallas is still scorching hot, so personally, I'm ready for sweater weather (ASAP please). But at the same time, I'm sad that harvest season is almost over. Thankfully, it's still easy to find tasty tomatoes, and the basil on my balcony is going strong. I made this mouthwatering Roasted Tomato Crostini to celebrate those two ingredients, and it was love at first bite. Between the creamy cheese, jammy tomatoes, and crunchy toasts, you won't be able to resist this scrumptious appetizer!

Why You'll Love This Recipe

• Delicious Flavor - This colorful appetizer has the tastiest tomato-basil and creamy cheese topping! Each bite is filled with wonderful tastes and textures.
• Easy to Make - Crostini is simple to prepare. You can even make the toasts and topping in advance to save time before a party.
• Crowd Pleaser - This yummy appetizer is guaranteed to disappear fast at your next get together. It's simple, fresh tasting, and so flavorful!

Ingredients

You need just a few simple ingredients for this tasty tomato appetizer:

• Tomatoes - The toasts are topped with Roasted Cherry Tomatoes, which are really easy to make. You can use grape or cherry tomatoes (I like these colorful Wild Wonders), plus extra virgin olive oil, fresh garlic, salt, and pepper.
• Cheese - You'll spread the toasts with creamy goat cheese before adding the tomato topping. Not a fan of goat cheese? No worries, the Variations section below has substitution ideas.
• Toasts - I used Focaccia Crostini to make this bite-sized appetizer. You'll need focaccia bread (a standard baguette works great, too), extra virgin olive oil, and salt.
• Basil - A sprinkle of fresh basil is the perfect finishing touch!

This recipe is naturally vegetarian and nut free. You can easily adapt the appetizer for other diets, too. Check out the Variations section below for tips!

You'll Also Need

Grab a sharp knife (serrated knives work best) and a pastry brush to make the crostini, plus a couple large baking sheets to cook the toasts and roast the tomatoes.

How to Make Roasted Cherry Tomato Crostini

This Cherry Tomato and Goat Cheese Crostini is a snap to make! You'll find a detailed recipe card below, but here's a quick overview of the steps:

1. Make crostini. Start by thinly slicing the focaccia, then brush it with olive oil and sprinkle with salt. Bake until lightly browned and crisp.
2. Roast tomatoes. Next, you'll mix the tomatoes with olive oil, salt, and pepper, then roast. Stir the garlic in about halfway though, so it doesn't burn.
3. Add cheese. Once everything is ready, spread a thin layer of goat cheese on the toasts.
4. Top with tomatoes. Add the tomatoes over the cheese. Tip: I found that each toast was the perfect size for two tomatoes, but this might vary depending on the size of your tomatoes.
5. Sprinkle with basil. Finish the crostini by adding a sprinkle of thinly sliced basil.

Okay, time to enjoy your Roasted Tomato Crostini! You are going to love its tasty tomato-basil flavor.

Variations

This Tomato Basil Crostini is easy to customize according to your diet or what's in your pantry! Here are a few ideas to try:

• Cheese - Replace the goat cheese with ricotta, burrata, Boursin, cream cheese, or another creamy, spreadable cheese.
• Herbs - Swap out the basil for fresh rosemary, thyme, tarragon, parsley, dill, or chives.
• Bread - Use a baguette to make the crostini, or try other types of bread, such as sourdough.
• Vegan + Dairy Free - Substitute your favorite plant based spreadable cheese for the goat cheese. I like Treeline!
• Gluten Free - Make the crostini with a gluten free baguette.

Serving Suggestions

Planing a party? Pair these toasts with other easy appetizers, like this creamy Green Goddess Dip, mini Cheese Tarts, unique Watermelon Gazpacho (served in shot glasses), colorful Feta, Pepper, and Olive Bites, or these savory Cheese Truffles.

Storage

This Cherry Tomato Crostini recipe tastes best when freshly made. However, you can make the crostini and roast the tomatoes in advance. Store the crostini in an airtight container at room temperature for up to two weeks (or freeze for one to two months). The tomato topping can also be made a couple days in advance and refrigerated. Let it warm up to room temperature (or gently warm in your microwave) before using.

Related Recipes

If you enjoyed this recipe, try my bruschetta-like Tomato Crostini or creamy Tomato and Pesto Ricotta Crostini next! And check out my other crostini recipes:

• This yummy Peach Crostini is the perfect way to show off peak summer peaches!
• Like avocado toast? Then you have to try this colorful Avocado Crostini.
• This mouthwatering Mushroom Crostini is another crowd pleaser!
• Cure a sweet-savory craving with this luscious Whipped Goat Cheese Crostini.
• This wonderful Butternut Squash Cheese Crostini is bursting with fall flavors!
• You can make this delightful Fig and Brie Crostini in minutes, and it's so tasty.
• Serve this Cranberry Blue Cheese Crostini for all your holiday get togethers!

P.S. Looking for more cherry and grape tomato recipes? You'll love this amazing Cherry Tomato Jam, tomato-based Pesto Trapanese, and these super simple Marinated Tomatoes, too!

Frequently Asked Questions (FAQs)

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Roasted Tomato Crostini

Treat your guests to this scrumptious crostini topped with creamy cheese and roasted cherry tomatoes. So delicious!

Course Appetizer

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 20 crostini

Calories 44kcal

Author Ginnie

Equipment

• Serrated Knife
• Pastry Brush
• 2 Large Baking Sheets

Ingredients

For Crostini:

• 1 piece focaccia bread, about 2 ½ to 3 inches wide (see note)
• 1 to 2 tablespoons extra virgin olive oil
• kosher salt

For Roasted Tomatoes:

• 1 pint cherry or grape tomatoes (about 2 cups / 10-12 ounces / 283-340 grams)
• 1 tablespoon extra virgin olive oil
• kosher salt
• freshly ground pepper
• 1 large clove garlic, minced

For Assembly:

• 4 ounces (113 grams) goat cheese (at room temperature)
• 4 basil leaves, thinly sliced

Instructions

Prepare Crostini:

• Preheat oven to 425°F (220°C).
• Using serrated knife, cut focaccia into 20 thin slices about ¼-inch thick.
• Place bread slices on a baking sheet in a single layer, then brush both sides lightly with extra virgin olive oil.
• Sprinkle slices lightly with salt.
• Bake for 5 to 10 minutes, or until crisp throughout and lightly golden (no need to flip). Set aside.

Prepare Tomatoes:

• While crostini bakes, place 1 pint tomatoes on a large baking sheet, then drizzle with 1 tablespoon olive oil, and season generously with salt and pepper. Mix well.
• Bake tomatoes for 10 minutes, then remove from oven.
• Stir in 1 large clove minced garlic, then return tomatoes to oven. Continue roasting until tomatoes are shriveled and some are popped (about 10 to 15 minutes more).
• Remove from oven and set aside.

Assemble Crostini:

• Spread each crostini lightly with goat cheese.
• Top with roasted tomatoes, followed by a sprinkle of sliced basil.
• Serve immediately. Enjoy!

Notes

Bread - The crostini can be made with a more traditional baguette, if you'd prefer. If you're starting with a large focaccia slab, begin by sectioning it into smaller pieces about 2 ½ to 3 inches wide, then cut these sections in thin slices about ¼ inch thick. The finished toasts should be just big enough for two bites.

Cheese - If you're not a fan of goat cheese, use ricotta, burrata, Boursin, cream cheese, or another spreadable cheese instead.

More - Check out the info before this recipe card for step by step photos, recipe variations, and more!

Nutrition

Calories: 44kcal

The post Roasted Tomato Crostini appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

Party season is just around the corner, and this Sourdough Crostini recipe is one of my go-to recipes for easy entertaining. These crispy toasts are as fun to make as they are to eat, and they're a great way to use up leftover sourdough bread. Choose your favorite toppings (you'll find lots of ideas below) for a delicious party appetizer!

Why You'll Love This Recipe

• Delicious - Tangy sourdough bread gives these mini toasts an extra tasty flavor, and their crispy texture holds up to any topping.
• Easy to Make - This recipe is truly simple to make! Just slice the bread, brush with olive oil, sprinkle with salt, and bake.
• Perfect for Parties - Crostini makes the best finger food for parties, and you'll love snacking on these tiny toasts, too. And I've rounded up tons of topping ideas for inspiration.

Ingredients

You need just a few basic ingredients to make this easy recipe:

• Bread - You'll need some sourdough, of course! Baguettes are easiest to work with, but larger loaves can also be used.
• Olive Oil - The bread is brushed with extra virgin olive oil before baking, which helps the tiny toasts crisp up and brown.
• Salt - You'll season the crostini with a sprinkle of kosher salt.
• Garlic (Optional) - This step is optional, but for extra flavor, I love rubbing the toasts with a halved garlic clove after baking.

This recipe is naturally vegetarian, vegan, dairy free, and nut free!

You'll Also Need

Grab a sharp knife to slice the bread (serrated knives works best), a pastry brush for adding the olive oil, and a large sheet pan (or two) for baking the focaccia.

How to Make Sourdough Bread Crostini

This crunchy sourdough appetizer couldn't be easier to make! You'll find a detailed recipe card below, but here's a quick overview of the process:

1. Slice bread. Start by thinly slicing the bread. If you're working with a larger loaf, cut the slices in half or quarters to make them smaller. Tip: The finished toasts should be just big enough for two small bites.
2. Brush with oil. Place the toasts on a large baking sheet (or two), then brush them with extra virgin olive oil and sprinkle lightly with salt.
3. Bake. Transfer the baking sheet to your oven, then cook the toasts until they are lightly browned and crisp throughout. No need to flip.
4. Add toppings. Once the toasts have cooled, it's time to add your toppings!

I used this Sourdough Bread Crostini to make this mouthwatering Pesto Ricotta Crostini! The toasts are topped with a delectable combo of creamy ricotta pesto sauce and fresh tomatoes. Yum!

Topping Ideas

There are so many delicious ways to top these Mini Sourdough Toasts! Here are some of my favorites:

Recipes

• Mushroom + Goat Cheese Crostini - A favorite with mushroom lovers!
• Fresh Tomato Crostini - This easy topping tastes just like bruschetta!
• Roasted Butternut Squash Crostini - This fall favorite is topped with fried sage leaves.
• Goat Cheese and Hot Honey Crostini - An irresistible snack with a touch of sweet heat.
• Avocado Tomato Crostini - If you're an avocado toast fan, you'll love this mini version!
• Cranberry Blue Cheese Crostini - Especially wonderful for Thanksgiving and Christmas.
• Peach Goat Cheese Crostini - A must make during peach season.
• Brie + Fig Crostini - You'll love sophisticated sweet-savory flavors!

More Toppings

• Vegetables - Top with your favorite fresh, pickled, sautéed, or roasted veggies. A few of my faves: caramelized onions, Roasted Grape Tomatoes (or Cherry Tomatoes), roasted asparagus, Marinated Tomatoes, roasted sweet potatoes or carrots, mashed peas, sautéed or roasted bell peppers, marinated artichoke hearts, cauliflower, and more.
• Fruit - Fresh or dried fruits also work great. Think: figs, apples, grapes, peaches, strawberries, blackberries, pears, citrus fruits, blueberries, and more. Try pairing fruit with cheese for a sweet-savory combo.
• Jam - Gourmet jams (such as fig, caramelized onion, and fruit spreads) are also lovely. I like pairing jams with something savory.
• Cheese - Of course, cheese makes an amazing topping. Try ricotta, feta, blue, brie, parmesan, goat, burrata, or fresh mozzarella. Cheese can be spread on the toasts, sliced, or sprinkled over other ingredients.
• Pesto - Spread Pesto Sauce directly on crostini or drizzled it over other ingredients. Beyond basic basil, try other flavors, such as Rosemary, Trapanese, Macadamia, Kale, or Cilantro.
• Dips - Use Crostini as a dunker for your fave dips and spreads. Try them with my Homemade Hummus,  Guacamole, Baked Ricotta Dip, Caramelized Onion Dip, Cream Cheese Dip, Whipped Goat Cheese, or Mexican Spinach Dip.
• More - Add briny olives or tapenade, spread the toasts with homemade Roasted Garlic, or sprinkle them with capers, fresh herbs, or chopped nuts.

Storage

You can make this Sourdough Crostini in advance, then store it an airtight container at room temperature. It will stay fresh for about two weeks, although the toasts taste best when eaten within a few days. You can also freeze the crostini for one to two months.

Related Recipes

Looking for similar ideas? Try my basic Crostini Recipe, yummy Garlic Crostini, and tasty Focaccia Crostini next! And you'll love these other sourdough recipes, too:

• These easy Sourdough Croutons are the tastiest salad topper!
• Craving comfort food? You will love this gooey Sourdough Grilled Cheese Sandwich.
• This scrumptious Sourdough Bread Stuffing is one of Hello Little Home's most popular recipes. It's a must make during the holiday season!

Frequently Asked Questions (FAQs)

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Sourdough Bread Crostini

Learn how to make the tastiest crostini with sourdough bread!

Course Appetizer

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 50 crostini

Calories 22kcal

Author Ginnie

Equipment

• Serrated Knife
• Pastry Brush
• Large Baking Sheet

Ingredients

• 1 (1 pound / 454 gram) sourdough baguette (see note)
• 2 to 3 tablespoons extra virgin olive oil
• kosher salt

Instructions

• Preheat oven to 425°F (220°C).
• Using a serrated knife, cut 50 thin slices (¼-inch thick) from baguette.
• Place sliced bread on a baking sheet in a single layer (you'll probably need more than one). Brush lightly with olive oil. Flip, then brush the other side with oil.
• Sprinkle slices lightly with salt.
• Bake for 5 to 10 minutes, or until crisp throughout and lightly golden (no need to flip).
• Serve with your choice of toppings. Enjoy!

Notes

Slicing the Sourdough - Sourdough baguettes are easiest to work with, but you can use other loaf shapes, too. When you're slicing the bread, just keep in mind that each toast should be just big enough for 2 small bites. For larger loaves, start by slicing the bread ¼-inch thick, then cut the slices in halves or quarters (depending on the size of the loaf).

Scaling the Recipe - This recipe is easy to scale up or down, depending on how many toasts you need. You should be able to get a least 50 crostini from a 1 pound (454 gram) baguette. It's also a great recipe for using leftover sourdough bread!

Garlic Flavor - For garlic crostini, rub the toasts with the cut side of a halved garlic clove after baking.

Toppings - You can top crostini with cheeses, fruits and veggies, jams and spreads, fresh herbs, and nuts. I used these toasts to make this delicious Tomato and Pesto Ricotta Crostini, but you'll find tons of other topping ideas in the post before this recipe card.

Nutrition

Calories: 22kcal

The post Sourdough Crostini appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

I love a classic tomato-basil combo. It's just so fresh tasting! As summer winds down, I'm trying to enjoy these flavors as much as possible, and this Pesto Ricotta Crostini has been a recent favorite. These mini toasts are easy to make, and the mouthwatering topping is the perfect contrast between fresh, juicy tomatoes, bright basil, and creamy cheese, all served on a crunchy toast base. This recipe is simply irresistible!

Why You'll Love This Recipe

• Delicious - These petite toasts have a wonderful, fresh tomato-basil flavor, and the contrast between the creamy cheese and the crunchy bread is so delish.
• Easy - The toasts and toppings are both simple to prepare. You can even make them ahead of time, then assemble the crostini right before serving.
• Great for Entertaining - Crostini is always a crowd pleaser. Make a batch of these yummy toasts for your next party, then watch them disappear fast!

Ingredients

This flavorful appetizer is made with basic, easy to find ingredients! Here's what you'll need:

• Crostini - Homemade Crostini is simple to make with a baguette, extra virgin olive oil, and kosher salt.
• Pesto Ricotta - The toasts are topped with a luscious Ricotta Pesto Sauce made with ricotta cheese and homemade pesto sauce (store bought pesto also works great). You'll need fresh basil, garlic, nuts (such as pine nuts or walnuts), extra virgin olive oil, parmesan cheese, and lemon zest (which is optional) to prepare the pesto.
• Tomatoes - The crostini is topped with sliced cherry tomatoes.
• Salt - A pinch of flaky sea salt (such as Maldon) is the perfect finishing touch.

This recipe is naturally vegetarian, and you can easily adapt it to other diets. Check out the Variations section below for tips!

You'll Also Need

You'll need a sharp knife (serrated knives work best), a pastry brush, and a large sheet pan to make the toasts, plus a food processor to prepare the ricotta sauce.

How to Make Crostini with Pesto Ricotta and Tomatoes

This Ricotta Cheese Crostini with Pesto and Tomatoes is simple to prepare! You'll find a recipe card with measurements below, but here's an overview of the steps:

1. Make crostini toasts. Start by thinly slicing the bread, then brush each slice with olive and sprinkle with salt. Bake the toasts until they are lightly browned and crisp.
2. Prepare ricotta pesto. While the toasts bake, make the pesto using your food processor, then blend in the ricotta cheese.
3. Spread toasts with sauce. Top each toast with a dollop of pesto ricotta sauce.
4. Add tomatoes. Cut each of the cherry tomatoes into three slices, then layer the tomatoes over the pesto sauce.
5. Sprinkle with salt. Top the tomatoes with a pinch of flakey sea salt.

Alright, time to enjoy your amazing Ricotta Pesto Crostini. You are going to love each and every delectable bite!

Variations

This recipe is easy to customize with a simple substitution or two! Here are a few ideas to try:

• Tomatoes - Top the toasts with diced heirloom tomatoes (drain well first), Roasted Grape Tomatoes (or Cherry Tomatoes), or flavorful Marinated Tomatoes.
• Pesto - Replace the basil pesto for another variety, such as Rosemary Pesto Sauce, Macadamia Pesto, Cilantro Pesto Sauce, Kale Pesto Sauce, or Skinny Pesto.
• Crostini - Swap out the simple toasts for Garlic Crostini, Sourdough Crostini, or Focaccia Bread Crostini.
• Gluten Free - Use a gluten free baguette when making the toasts.
• Vegan + Dairy Free - Substitute plant based ricotta (or another creamy cheese) and use vegan parmesan when making the pesto ricotta sauce.
• Nut Free - Skip the nuts in the pesto, and use pepitas instead.

Serving Suggestions

Planning a party? Pair this Pesto and Ricotta Crostini with other easy appetizers, like these dreamy Boursin Stuffed Mushrooms, addictive Olive Oil Bread Dip, classic Beau Monde Dip, and easy Grilled Vegetables.

Storage

This Pesto Crostini recipe is meant to be eaten shortly after it's made. However, you can prep the crostini and ricotta sauce ahead of time. The crostini can be stored in an airtight container at room temperature for up to two weeks (or frozen), and the ricotta sauce can be made a couple days before your event and refrigerated.

Related Recipes

If you enjoyed this recipe, try my Roasted Tomato Crostini and Tomato Basil Bruschetta Crostini next! And you'll love these other ideas, too:

• This scrumptious Peach Crostini is a wonderful treat during peach season!
• Craving something a little sweet and savory? This yummy Goat Cheese and Hot Honey Crostini is guaranteed to satisfy your craving!
• This Avocado Crostini looks (and tastes) like just mini avocado toasts!
• If you're craving autumnal flavors, you'll be sure to fall for this cozy Butternut Squash Crostini.
• This delightful Brie and Fig Jam Crostini is super quick to make (and so delicious)!
• Serve this tasty Cranberry, Walnut, and Blue Cheese Crostini during the holidays. It makes the perfect Thanksgiving or Christmas appetizer!
• If you're a funghi fan, you will love this flavorful Mushroom and Goat Cheese Crostini!

P.S. Looking for more ways to use the pesto ricotta sauce? You'll love this decadent Pesto Ricotta Pasta and this tasty Pesto Ricotta Toast, too!

Frequently Asked Questions (FAQs)

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Pesto and Ricotta Crostini

Learn how to make the tastiest crostini topped with a creamy ricotta pesto sauce and juicy, fresh tomatoes!

Course Appetizer

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 30 crostini

Calories 37kcal

Author Ginnie

Equipment

• Serrated Knife
• Pastry Brush
• Large Baking Sheet (or two)

Ingredients

For Crostini:

• 1 baguette
• 1 to 2 tablespoons extra virgin olive oil
• kosher salt

For Pesto Ricotta:

• 2 cloves garlic
• ¼ cup nuts (such as pine nuts or walnuts)
• 2 cups fresh basil leaves (lightly packed)
• ¼ cup shredded Parmesan cheese
• ¼ cup extra virgin olive oil
• ½ teaspoon kosher salt
• zest from 1 lemon (optional)
• ½ cup ricotta cheese

For Assembly:

• 30 cherry tomatoes (or grape tomatoes)
• Maldon sea salt flakes (or other flakey sea salt)

Instructions

Prepare Crostini:

• Preheat oven to 425°F (220°C).
• Using serrated knife, cut baguette on an angle into 30 thin slices (¼ inch thick). (You may have extra bread.)
• Place bread slices on a baking sheet in a single layer (you may need more than one). Brush both sides lightly with olive oil, then sprinkle with kosher salt.
• Bake for 5 to 10 minutes, or until crisp throughout and lightly golden (no need to flip). Set aside.

Make Pesto Ricotta:

• While crostini bakes, mince 2 garlic cloves and ¼ cup nuts in food processor.
• Add 2 cups fresh basil, ¼ cup shredded Parmesan, ¼ cup olive oil, ½ teaspoon salt, and lemon zest from 1 lemon (if using) to food processor. Purée until a smooth sauce forms.
• Mix in ricotta, blending until well combined. Season generously with salt to taste. Set aside.

Assemble Crostini:

• Slice 30 cherry tomatoes into 3 slices each.
• Measure out ½ cup pesto ricotta sauce (save the rest for another use; see note). Divide sauce evenly between toasts.
• Top each toast with 3 tomato slices, then sprinkle tomatoes lightly with Maldon sea salt.
• Serve immediately. Enjoy!

Notes

Pesto Ricotta Sauce - You will have leftover sauce. Make another batch of crostini, spread it on toast, use as a pizza sauce, or toss it with pasta. If you'd like to use store bought pesto, simply mix together ¼ cup pesto and ¼ ricotta cheese.

Lemon - Use juice from leftover lemon to make a Glass of Lemonade or a simple Lemon Vinaigrette.

More - Check out the info before this recipe card for step by step photos, recipe variations, serving suggestions, and more!

Nutrition

Calories: 37kcal

The post Pesto Ricotta Crostini appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

Are you a cherry tomato fan? I find these flavorful mini tomatoes simply irresistible! You won't catch me leaving the grocery store without throwing a pack (or two) into my shopping cart, and sometimes, I go a little overboard. Whenever I do, I make this mouthwatering Cherry Tomato Jam. This homemade jam has the most amazing, sweet-savory flavor, it's so simple to make. Plus, you can easily scale this small batch recipe up or down depending on how many tomatoes you have. The perfect recipe for cherry tomato lovers!

Why You'll Love This Recipe

• Amazing Flavor - This homemade jam has a wonderful savory tomato-basil flavor with a touch of natural sweetness from the tomatoes and balsamic vinegar (there's no sugar added). It's so delicious!
• Easy to Make - Unlike traditional preserves, this recipe is fast and easy to prepare. There's no canning required, although you can freeze the jam to save it for later.
• Versatile - There are so many ways to use this scrumptious sauce! Add it to burgers, spread it on toast, pair it with cheese and crackers, and more. You'll find lots of ideas below.

Ingredients

You need just a few basic ingredients to make these Cherry Tomato Preserves:

• Tomatoes - This recipe works with cherry tomatoes and grape tomatoes. I used these Flavor Bombs, which have a great flavor.
• Garlic - Fresh garlic pairs perfectly with the tomatoes and adds tons of flavor.
• Olive Oil - You'll sauté the garlic in a little extra virgin olive oil, which adds richness to the finished jam.
• Vinegar - Tangy balsamic vinegar brightens up the other flavors and gives the jam a touch of sweetness.
• Herbs - A little fresh basil takes this savory jam from good to great! Don't skip it.

This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free, so everyone gathered around your table can enjoy it!

You'll Also Need

Grab a sharp knife to prep the tomatoes and basil, as well as a garlic press if you have one. You will cook the jam in a large frying pan.

How to Make Tomato Jam with Cherry Tomatoes

This Quick Tomato Jam really couldn't be easier to prepare! You'll find a detailed recipe card below, but here's a quick overview of the process:

1. Sauté garlic. Start by cooking the garlic in olive oil just until fragrant.
2. Cook tomatoes. Next, you'll add the tomatoes, then continue cooking until they start to soften.
3. Add vinegar. Mix in the balsamic vinegar, then cook the tomatoes until they are thick and jammy.
4. Stir in basil. Finish the recipe by mixing in the fresh basil. Let cool to room temperature or chill before using.

Okay, time to try your homemade Cherry Tomato Jam! You are going to love the sweet-savory flavor.

Variations

This Tomato Jam recipe is fun and easy to customize with different ingredients! Here are a few ideas to try:

• Tomatoes - While cherry and grape tomatoes are best, you can experiment with other tomatoes. Just keep in mind that the texture and flavor will be different.
• Spicy - Give your jam a little kick by sautéing a jalapeño, habanero, or serrano pepper with the garlic. You could also mix in some crushed red pepper flakes or Calabrian chili peppers.
• Herbs + Spices - Replace the basil with other fresh herbs, such as oregano, thyme, rosemary, or dill. Fragrant spices, like smoked paprika, Chinese five spice, cumin, or garam masala, are also delicious. For a more old fashioned flavor, try adding warm spices, such as cloves, cinnamon, and ginger.
• Vinegar - Swap in apple cider vinegar, red wine vinegar, or lemon juice for the balsamic. Depending on what you use, you may want to add a pinch of sugar to make up for the lost sweetness.
• Sweet - Stir in a tablespoon (or two) of brown sugar for sweeter tasting preserves.

How to Use

You'll find so many ways to use this delightful savory jam! Here are a few of my favorites:

• Eggs - Add a dollop to scrambled or fried eggs, or spread it on a Breakfast Sandwich.
• Burgers - The taste of this homemade jam is somewhat reminiscent of ketchup, making it perfect for burgers. In fact, I first created it for my Portobello Halloumi Burgers. Try it on these Edamame and Black Bean Burgers, too!
• Sandwiches - Don't stop at burgers, because these preserves are ideal for slathering on any sandwich or wrap. Add some to this Broccoli Rabe Grilled Cheese, or simply spread it on toasted sourdough bread, like I did in the photo below!
• Cheese Board - This tomato-basil spread makes an excellent addition to a gourmet Cheese Plate.
• Crostini Topping - Serve a bowl of this colorful jam with crunchy Crostini Toasts for a quick appetizer.
• Pizza - Use it as a sauce for pizza and flatbreads.

Storage

Store leftovers in an airtight container in your refrigerator, where the jam will stay fresh for about four days. You can also freeze it to enjoy later. I'd recommend eating the frozen jam within two to three months for the best flavor.

Related Recipes

Looking for more ways to use up lots of grape and cherry tomato? Try one of these delicious ideas next:

• Make Roasted Cherry Tomatoes or Roasted Grape Tomatoes, which are perfect for topping all sorts of dishes!
• Use them to prepare this tomato-based Sicilian Pesto alla Trapanese.
• Treat yourself to the tastiest Pesto Tomato Pasta, which is topped with these delish Marinated Cherry Tomatoes!
• Serve them on this mouthwatering Tomato and Goat Cheese Tartine (perfect for a lunch or dinner).
• Throw together this Easy Pasta Salad with just four ingredients!
• Whip up this decadent Burrata Caprese Salad in minutes.
• Serve this yummy Bake Feta and Tomato appetizer at your next party.

Free Printable Labels

Click anywhere on the image below (or on the text below the image) to download the free printable labels.

For best results, print the labels on white cardstock. You can attach the labels to a mason jar with twine or ribbon, or you can place the labels underneath the lid's ring. You can also print the labels on sticker paper, then stick them right to the jars (either on the front or on the lid).

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Cherry Tomato Jam

Learn how to make a small batch of Tomato Jam with cherry or grape tomatoes! It's quick, easy, and so delicious!

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 24 servings

Calories 11kcal

Author Ginnie

Ingredients

• 4 cups cherry tomatoes (or grape tomatoes)
• 1 tablespoon extra virgin olive oil
• 2 large cloves garlic, minced
• kosher salt
• 2 teaspoons balsamic vinegar
• 1 to 2 tablespoons chopped fresh basil

Instructions

• Quarter 4 cups cherry tomatoes (or halve, if very small).
• Heat 1 tablespoon olive oil in a large frying pan over medium heat.
• When hot, add 2 cloves minced garlic and cook just until fragrant, stirring constantly (about 30 seconds).
• Stir in cherry tomatoes, then season lightly with salt. Cook until softened (about 5 minutes).
• Add 2 teaspoons balsamic vinegar to tomatoes. Mix well, then cook until mixture is thick and jammy.
• Remove from heat, then stir in 1 to 2 tablespoons chopped basil. Season to taste with salt.
• Cool to room temperature before eating (or refrigerate). Enjoy!

Notes

Yield - This recipe makes about 1 ½ cups jam, which equals 24 servings (1 tablespoon each).

Chunky vs. Smooth Texture - Made as directed above, this jam will have a chunky texture. For smoother results, gently mash the tomatoes with the back of a wood spoon as they cook.

Scale Up or Down - Feel free to double or triple the recipe for a larger batch, or cut it in half for a smaller one.

More - Make sure to read the info before this recipe card for helpful tips, step by step photos, recipe variations, ideas for using the jam, and more!

Nutrition

Calories: 11kcal

The post Cherry Tomato Jam appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

I've been growing basil on my balcony, and let's just say, it's been a bountiful harvest! Honestly, it's been difficult to keep up with, and I've been making (and freezing) pesto nonstop. Not necessarily a bad problem to have, but to keep things interesting, I've been experimenting with different ingredients. Recently, I gave my go-to pesto recipe a healthy twist, and I love the light, lemony sauce so much. For this Pesto Tomato Pasta, I tossed that lightened up sauce with bucatini, then topped the pasta with marinated tomatoes. It's truly a match made in heaven, and I know you're going to love this delightful recipe just as much as I do!

Why You'll Love This Recipe

• Delicious - When you're craving a flavorful, summery dinner, this is the recipe to make! The bright tomato-basil flavors are simply irresistible.
• Easy to Make - The marinated tomatoes are a snap to throw together, and you can make the pesto sauce while the pasta cooks. So quick and easy!
• Great for Any Occasion - This recipe is easy enough for busy weeknights, and with its bold flavors, it's perfect for summer dinner parties, too!

Ingredients

This healthy Pesto Pasta recipe is made with simple, fresh, easy to find ingredients! Here's what you'll need:

• Sauce - While you can purchase pesto, I can't recommend making your own enough. It's quick and easy, plus so much better than store bought. For this recipe is used my new Low Calorie Pesto recipe. It's much lighter than the traditional sauce, but it's just as flavorful. You'll need fresh basil, parmesan cheese, pine nuts, lemon juice and zest, olive oil, and garlic to make it.
• Tomatoes - The pasta is topped with the tastiest Marinated Tomatoes! They're super simple to prepare with cherry or grape tomatoes (I used these colorful Wild Wonders), olive oil, lemon juice, crushed red pepper flakes, garlic, and fresh basil.
• Pasta - I used bucatini pasta (a fun shape that's hollow in the middle), but spaghetti or linguine will also work great.

This pasta is naturally vegetarian (as long as you use Parmesan made with microbial or vegetable-based rennet), and you can easily adapt the recipe for different diets. Check out the Variations section below for tips!

You'll Also Need

You will need a cheese grater and a food processor to make the pesto, and a microplane zester comes in handy for zesting the lemon. Grab a sharp knife and a bowl to prep the tomatoes (plus a garlic press, if you have one), and a large pot to cook the pasta.

How to Make Pasta with Tomatoes and Pesto

This Pesto and Tomato Pasta is super quick and easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:

1. Marinate tomatoes. Start by combining the tomatoes, olive oil, lemon juice, crushed red pepper flakes, and garlic. Set this mixture aside to marinate while the pasta cooks, then stir in some fresh basil just before serving.
2. Cook pasta. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Reserve a little pasta cooking water, then drain.
3. Make pesto. While the pasta cooks, mince the nuts and garlic in your food processor. Add the basil, parmesan, olive oil, lemon juice and zest, and salt, then blend until smooth.
4. Toss pasta with pesto. When the pasta is ready, toss it with the homemade pesto and the reserved pasta cooking water.
5. Serve topped with tomatoes. Plate your pasta (I like to use pasta bowls), then top with marinated tomatoes.

Time to eat! You're going to love every last bite of this scrumptious Pesto Tomato Pasta!

Variations

You can easily customize this recipe according to your diet or what's in your pantry:

• Tomatoes - Substitute diced, garden fresh tomatoes, Roasted Cherry Tomatoes, or chopped sun dried tomatoes for the marinated tomatoes.
• Pesto - Use any type of homemade pesto, from classic Pesto alla Genovese (basil pesto) to creamy Ricotta Pesto Sauce, bold Rosemary Pesto, or unique Macadamia Pesto.
• Pasta - Replace the bucatini with other strands of pasta (like spaghetti or linguine) or shorter shapes (such as cavatappi, fusilli, trofie, or penne).
• Other Additions - Toss in feta, fresh mozzarella, or parmesan cheese, add chopped olives or marinated artichokes, or mix in fresh or roasted veggies.
• Vegan + Dairy Free - Swap in your favorite plant based parmesan, or skip the cheese altogether.
• Nut Free - Substitute pepitas (or sunflower seeds) for the pine nuts.
• Gluten Free - Toss the pesto with your favorite gluten free pasta.

Serving Suggestions

Serve this Tomato and Pesto Pasta with a salad (like my easy Tossed Green Salad or this quick Garden Salad) for a laidback dinner. If you're craving something heartier, add a side of Homemade Garlic Bread and a Berry Crumble or Peach Crisp for dessert.

Storage

Store leftover Pesto Pasta with Tomatoes in an airtight container in your refrigerator, where it will stay fresh for four days. Reheat gently in your microwave before eating. Make Ahead Tip: To save time at dinner, the pesto sauce can be prepared a day or two in advance, then refrigerated. Remove it from the refrigerator while you work on the other ingredients so it has time to warm up before using.

Related Recipes

Looking for more Pesto Pasta ideas? I've got tons of recipes to inspire your next dinner, from Classic Pesto Pasta to Cilantro Pesto Pasta, and so much more:

• Craving something creamy? You'll LOVE this luscious Ricotta Pesto Pasta!
• Swap out the pasta and make this wonderful Gnocchi with Pesto Sauce instead.
• This delightful Pasta alla Trapanese gives your favorite sauce a tasty tomato-based twist!
• Have a refrigerator full of kale? Make this yummy Kale Pesto Pasta.
• This unique Southwest Pasta Salad is bursting with lively flavors!

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Pesto Tomato Pasta

Make this scrumptious Pesto Pasta with juicy Marinated Tomatoes for dinner tonight!

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 445kcal

Author Ginnie

Equipment

• Food Processor

Ingredients

For Marinated Tomatoes:

• 1 pound (454 grams) cherry tomatoes (or grape tomatoes)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 large clove garlic, minced
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon kosher salt
• 2 tablespoons thinly sliced fresh basil (or other herbs)

For Pasta:

• 1 pound (454 grams) bucatini pasta (or spaghetti, linguine, etc.)

For Pesto:

• 2 tablespoons pine nuts (or walnuts)
• 1 large clove garlic
• 4 cups basil leaves (lightly packed)
• ¼ cup extra virgin olive oil
• ¼ cup shredded Parmesan cheese
• 1 tablespoon fresh lemon juice
• zest from 1 lemon
• 2 tablespoons water
• ½ teaspoon kosher salt

Instructions

Prepare Marinated Tomatoes:

• Cut 1 pound cherry tomatoes in half, or in quarters, depending on their size. Place in a medium bowl.
• Add 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 clove minced garlic, ½ teaspoon crushed red pepper flakes (optional), and ½ teaspoon salt. Mix well, then adjust seasoning with additional salt, if needed.
• Let tomatoes marinate for 20 to 30 minutes (or for up to 2 hours) at room temperature. Stir in 2 tablespoons sliced basil just before serving.

Cook Pasta:

• While tomatoes marinate, bring a large pot of well-salted water to a boil. Add 1 pound bucatini (or other pasta), then cook until al dente.
• Reserve ½ cup pasta cooking water. Then drain pasta in a colander. Return to pot once drained.

Prepare Pesto:

• While pasta cooks, mince 2 tablespoons pine nuts and 1 large clove garlic in food processor.
• Add 4 cups basil leaves (lightly packed), ¼ cup olive oil, ¼ cup shredded Parmesan, 1 tablespoon lemon juice, zest from 1 lemon, 2 tablespoons water, and ½ teaspoon kosher salt to food processor. Blend just until a smooth sauce forms.
• Taste pesto, then season generously with additional salt to taste. (I used 1 teaspoon total).

Assemble Pasta:

• Add pesto to pasta, along with a splash of pasta cooking water. Toss until pasta is well-coated in sauce, adding extra water only if needed. Taste and season with additional salt, if needed.
• Serve pasta topped with marinated tomatoes. Enjoy!

Notes

Lemon - If you use a large, juicy lemon, one lemon should be enough for the pesto and tomatoes. Just make sure to zest the lemon before you juice it.

Simple Substitutions - You can easily change up the flavors by using different pesto flavors or by topping the pasta with Roasted Grape Tomatoes instead of marinated.

More Tips - Check out the info before this recipe card for helpful tips, recipe variations, serving suggestions, and more!

Nutrition

Calories: 445kcal

The post Pesto Pasta with Marinated Tomatoes appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

I've been growing my own herbs the past few summers, and it's been so fun and rewarding. In fact, it's gone so well, that I often struggle to keep up with an over abundance of fresh herbs (not a bad problem to have!). Whenever my basil starts overflowing its container, I make a batch of homemade pesto. I absolutely love the traditional recipe, but it's high in fat and calories, so I decided to create a lighter version that I can enjoy more often. This scrumptious Low Calorie Pesto Sauce is the result! It's just as easy to make as the classic recipe, and it has a bright, sunny flavor that I know you won't be able to resist!

Why You'll Love This Recipe

• Delicious Flavor - This Healthy Pesto recipe has the same vibrant basil flavor as the traditional sauce you know and love! It's perfect for pairing with pasta and using in other recipes, too.
• Easy to Make - You can throw this easy recipe together in ten minutes (or less) using minimal ingredients. So simple!
• Lower Fat + Calories - This Light Pesto recipe uses the same ingredients as the classic recipe, however you'll use smaller amounts of the most fattening ingredients (the nuts, cheese, and olive oil). As a result, this lighter sauce has less than half the fat and calories (compared to the traditional sauce). Yet it tastes just as delish!

Ingredients

This low fat, low calorie Italian sauce is made with fresh, easy to find ingredients! Here's what you'll need:

• Basil - You will need four cups of fresh basil for this recipe.
• Cheese - Parmesan cheese has tons of flavor, which means a little goes a long way. For the best taste and texture, start with a wedge, and always grate it yourself.
• Nuts - This recipe keeps the nuts, but uses a smaller amount than my original recipe. I used pine nuts (which are a classic Pesto alla Genovese ingredient), but other nuts (such as walnuts) can also be used.
• Garlic - Fresh garlic is a must when making pesto! It adds so much flavor.
• Olive Oil - Compared to my traditional recipe, this Reduced Fat Pesto uses half the amount of extra virgin olive oil, making for a much lighter finished sauce.
• Lemon - Fresh lemon juice and zest are this recipe's secret ingredients! The lemon adds extra moisture (necessary for creating a cohesive sauce), along with a bright, sunny taste that really enhances the flavor of the basil and other ingredients.

This recipe is naturally gluten free. If you follow a vegetarian diet look for Parmesan made with microbial or vegetable-based rennet (it's traditionally made with animal rennet, so read labels carefully). You can also adapt this recipe for nut free, dairy free, and vegan diets. Check out the Variations section below for tips!

You'll Also Need

Using a food processor (or high speed blender) makes throwing this recipe together a snap! You'll also need a cheese grater for the parmesan, and I recommend using a microplane zester (one of my most used kitchen tools) when zesting the lemon.

How to Make Low Fat Pesto

This Light Pesto Sauce couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:

1. Mince nuts + garlic. Pulse the pine nuts and garlic in your food processor until minced.
2. Add remaining ingredients. Scrape down the bowl, then add the basil, parmesan, lemon juice and zest, olive oil, water, and salt.
3. Blend until smooth. Purée the ingredients just until everything is well-blended and smooth. Season the homemade sauce generously with additional salt (to taste) before using.

Okay, time to enjoy your homemade Low Calorie Pesto. You are sure to love the bright, sunny flavor!

Variations

This recipe is easy to customize according to what's in your pantry! Here are a few ideas to try:

• Herbs - Pair the basil with other fresh herbs (such as parsley, cilantro, sage, or rosemary).
• Nuts - Replace the pine nuts with walnuts, pistachios, almonds, cashews, or other nuts.
• Creamy - Create a creamy pesto sauce by blending the finished sauce with an equal amount of ricotta or cottage cheese.
• Nut Free - Swap out the pine nuts for pepitas (or sunflower seeds) for a nut free version.
• Vegan + Dairy Free - Substitute your favorite plant based parmesan (or just skip the cheese) for a dairy free / vegan sauce.

Serving Suggestions

You can use this Low Cal Pesto anywhere you'd enjoy regular pesto! Here are some of my fave recipe ideas:

• Pasta - Toss this flavorful sauce with pasta for a quick weeknight dinner! It makes enough for one pound of pasta, and you can prep the sauce while the noodles cooks. I used the sauce for this scrumptious Pesto Tomato Pasta recipe (pictured below)!
• Dip - Pair it with fresh veggies and crackers for dipping.
• Pizza - Spread on pizza dough, then add your favorite toppings. It would be super tasty on this Mediterranean Veggie Pizza!
• Salad - Drizzle over slices of fresh mozzarella and tomatoes for a quick caprese salad, or toss with spring mix, carrots, and cucumbers to create a zesty green salad.
• Bowls - Add a dollop to a grain and veggie bowl for a pop of flavor.
• Sandwiches - Spread on your favorite sandwiches for an instant boost. Try it on this yummy Hummus Sandwich!
• Veggie Topping - Serve with Grilled Vegetables (or Roasted Vegetables) for an extra tasty side dish.

Storage

Store leftover pesto in an airtight container in your refrigerator, where it will stay fresh for up to four days. You can also freeze the sauce, so feel free to make a double batch to enjoy later! I recommend using the frozen sauce within a month or two for the best flavor. Tip: To save space in your freezer, freeze it flat in a quart-size ziplock bag.

Related Recipes

Pesto is one sauce you can really get creative with! Here are some other varieties to try next:

• This luscious Ricotta Pesto hits all the right notes when you're craving something creamy!
• Change up the basic recipe by swapping in different herbs. My Rosemary Pesto Sauce and Cilantro Pesto are great places to get inspired.
• You can also experiment with other nuts. This Macadamia Nut Pesto is a fave!
• Why not try a unique pesto made with greens? My Kale Pesto is just as easy to make and so tasty.
• Is your garden (or countertop) overflowing with cherry tomatoes? Then you have to try this amazing, tomato-based Pesto alla Trapanese!
• You'll also love this delicious Pesto Vinaigrette (so tasty on summer salads) and this delightful Pesto Mayo (makes any sandwich instantly better).

Looking for more light pasta sauces? Try my Roasted Tomato Pasta Sauce and my Fresh Tomato Pasta Sauce recipes, too! You might also like zucchini pasta. My Zucchini Spaghetti with Tomato Artichoke Sauce and Zucchini Noodles with Romesco Sauce are both super tasty.

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Low Calorie Pesto Sauce

This Skinny Pesto Sauce has half the fat and calories of the traditional recipe, and it's so easy to make and delicious!

Course Sauce

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 92kcal

Author Ginnie

Equipment

• Food Processor

Ingredients

• 2 tablespoons pine nuts
• 1 large clove garlic
• 4 cups fresh basil leaves, lightly packed
• ¼ cup extra virgin olive oil
• ¼ cup shredded Parmesan cheese
• 1 tablespoon fresh lemon juice
• zest from 1 lemon
• 2 tablespoons water
• ½ teaspoon kosher salt

Instructions

• Pulse 2 tablespoons pine nuts and 1 large garlic clove in food processor until finely chopped.
• Scrape down sides of food processor with a spatula, then add 4 cups basil leaves (lightly packed), ¼ cup extra virgin olive oil, ¼ cup shredded parmesan cheese, 1 tablespoon lemon juice, lemon zest (from 1 lemon), 2 tablespoons water, and ½ teaspoon kosher salt.
• Purée mixture just until smooth. Season generously with additional salt to taste. (I used 1 teaspoon salt total.)
• Serve sauce immediately, or store in refrigerator until ready to use. Enjoy!

Notes

Servings - This recipe makes about 1 cup (or 8 servings / 2 tablespoons each), which is enough for 1 pound of pasta. Try my Pesto Pasta with Marinated Tomatoes, which uses this sauce!

Low Fat + Low Cal - To cut calories and fat (but keep the flavor), this recipe uses traditional pesto ingredients, but cuts the amount of oil, cheese, and nuts in half (compared to my traditional recipe). Fresh lemon enhances the basil flavor and brightens up the finished sauce. The finished recipe has about 74 grams of total fat, which is less than 10 grams per 2 tablespoon serving.

More - Check out the info before this recipe card for helpful tips, recipe variations, ideas for using the sauce (besides pasta), related recipes, and more!

 

Nutrition

Calories: 92kcal

The post Low Calorie Pesto appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

I love making homemade syrups! They're simple to prepare, delicious, affordable to make, and of course, perfect for sweetening all kinds of drinks and treats. I've made my basic recipe so often that I've memorized it, and I'm always experimenting with different ingredients (like juices, herbs, and spices) to create unique flavors. This Rosemary Simple Syrup is a favorite variation! It's a great way to use up leftover rosemary, and the sweet, piney flavor is simply scrumptious.

Why You'll Love This Recipe

• Easy + Delicious - You need just two ingredients (plus water) to make this tasty flavored syrup. It really is quite simple (and fast) to prepare, and if you're a rosemary fan, you won't be able to resist its sweet, woodsy flavor!
• Versatile - This Rosemary Flavored Syrup is surprisingly versatile! I love adding it to coffee, using it to sweeten lemonade, and stirring it into cocktails and mocktails. You can use this syrup year round, but it's especially wonderful during the holidays and at Christmas. You'll find lots of ideas below.
• Free Label - I've made a free printable label just for you! This pretty label adds a lovely touch when gifting the syrup (pair it with ingredients to make a tasty drink), and it's ideal for labeling jars in your own refrigerator, too.

Ingredients

You need just a few basic ingredients for this easy recipe:

• Rosemary - You will need some fresh rosemary, of course!
• Sugar - The syrup is sweetened with granulated sugar, although other sugars can also be used. Check out the Variations section below for tips!
• Water - And last, but not least, you will need water to dissolve the sugar.

This recipe is naturally vegetarian, vegan (make sure to use vegan sugar though), dairy free, gluten free, and nut free, so everyone at your table can enjoy it!

You'll Also Need

You will need a small saucepan to cook the syrup, a fine mesh strainer to remove the rosemary, and a storage container (mason jars are perfect for this!). Grab your cooking mallet, if you have one (a rolling pin works, too).

How to Make Rosemary Syrup

This Rosemary Sugar Syrup couldn't be easier to make! You'll find a detailed recipe card below, but here's a quick overview of the steps:

1. Combine sugar + water. Start by combining the sugar and water in a small pot.
2. Heat the syrup. Warm the sugar-water mixture over medium heat, watching closely and stirring frequently. As it heats, the sugar will dissolve, and the liquid will become clear.
3. Prep rosemary. While that cooks, use a kitchen mallet to gently bruise the rosemary. If you don't have a mallet, use can use a rolling pin, or even smack the herb between your hands. Tip: Bruising the rosemary release the its natural oils, which will flavor your syrup.
4. Infuse syrup with rosemary. Once the sugar-water mixture is hot, and the sugar has dissolved, remove it from the burner, then add the rosemary. Set the syrup aside to steep the rosemary and cool.
5. Strain + enjoy. Run the syrup through a fine mesh strainer to strain out the rosemary. Then transfer it to a jar, cover, and refrigerate until ready to use.

So simple, right? You can easily make a batch of this delicious Rosemary Simple Syrup whenever the craving strikes. And you'll want to, because it's so delicious!

Variations

This homemade syrup recipe is fun and easy to customize! Here are some other ideas to try:

• Sugar - Replace the granulated sugar with brown sugar, honey, or maple syrup for a different flavor. You can use an equal amount of brown sugar, but for the liquid sweeteners I'd recommend using ½ cup honey (or maple syrup) + ½ cup water, or for a stronger flavor, you can use ⅔ cup honey (or maple syrup) + ⅓ cup water.
• Juices - Use lemon, orange, grapefruit, or cranberry juice instead of water (or use juice + water combo) for a fruity flavor.
• Herbs + Spices - Pair the rosemary with other fresh herbs (like thyme, mint, or basil), add a few slices of fresh ginger, mix in warm spices (such as cinnamon sticks, cloves, or cardamom), or infuse dried lavender.
• Vanilla - Stir in a teaspoon of vanilla extract for an additional layer of flavor.

How to Use

There are so many wonderful ways to use this Rosemary Infused Simple Syrup! Here are a few ideas to try:

• Coffee - Add a tablespoon or two to your morning coffee to make a Rosemary Latte. I love adding it to Iced Coffee, too!
• Tea - Use it to sweeten a cup of hot or iced tea.
• Lemonade - Mix with lemon juice and water to make the tastiest Rosemary Lemonade!
• Cocktails - Stir it into your favorite cocktails for an herbal twist. The piney flavor especially wonderful in Christmas drinks and pairs great with pomegranate and cranberry.
• Mocktails - Combine a little juice (try cranberry, pomegranate, apple, or pear) with sparkling water (or ginger beer) and one to two tablespoons syrup for a refreshing mocktail.
• Baking - Drizzle over cakes and cupcakes before decorating, or brush over fresh fruit desserts, like galettes. It's an easy way to make desserts extra moist and flavorful!

Storage

Transfer any unused syrup to an airtight container, such as a mason jar (or decorative bottle), then store in your refrigerator. The syrup will taste best when used within a couple weeks, although it can be refrigerated for up to a month.

Related Recipes

Looking for similar ideas? Try one of my other syrup recipes next:

• My basic Simple Syrup recipe is perfect for sweetening all sorts of drinks!
• For a richer flavor, try this Brown Sugar Syrup, which is just as easy to make as the classic recipe.
• This yummy Cinnamon Brown Sugar Syrup is one of the most popular recipes on Hello Little Home. It adds a warm, cozy flavor to any drink!
• You don't even need to turn on your stove to make this refreshing Watermelon Simple Syrup.
• If you're a rhubarb fan, this tasty Rhubarb Syrup is a must make.

Searching for more rosemary recipes? You'll love my cozy Broccoli Stem Soup, easy Roasted Delicata Squash, mouthwatering Creamy Pumpkin Soup, and mayo-free Herbed Red Potato Salad, too!

Printable Label

To download the free printable labels, click anywhere on the image below (or on the text beneath the image).

For best results, I recommend printing the labels on white cardstock. Attach the labels to your jars with twine or ribbon, or place them under the lid's ring. You can also print the labels on sticker paper, then adhere them right to the jars (either on the front or on the lid).

Print

Rosemary Simple Syrup

Learn how to make a delicious simple syrup flavored with fresh rosemary! It's quick, easy, and perfect for sweetening coffee, tea, mocktails, cocktails, and more.

Course Drinks

Cuisine American

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 24 servings

Calories 32kcal

Author Ginnie

Equipment

• Small Saucepan
• Kitchen Mallet (or Rolling Pin)
• Fine Mesh Strainer

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 4 large sprigs rosemary

Instructions

• Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat.
• Cook, stirring very frequently, until sugar is dissolved and mixture is hot. (Do not boil.)
• While simple syrup cooks, place 4 large sprigs rosemary on a cutting board. Hit with a kitchen mallet a few times to gently bruise the rosemary. (If you don't have a mallet, use a rolling pin, or smack between hands.)
• When simple syrup is done cooking, remove from heat. Add rosemary, pressing down to cover in syrup. Set mixture aside for 20 to 30 minutes, allowing rosemary flavor to infuse syrup. (Taste after 20 minutes. Then proceed to next step, or continue steeping rosemary for stronger flavor.)
• Place fine mesh strainer over a bowl or large measuring cup. Strain syrup, then transfer to an airtight container with a lid.
• Refrigerate syrup until ready to use. Enjoy!

Notes

Servings - This recipe makes about 1 ½ cups, or 24 servings (1 tablespoon each).

Rosemary - I used about ⅔ of a ½ ounce (14 gram) package of fresh rosemary for this recipe. The syrup is perfect for using up leftover rosemary!

Infusing the Syrup - The infusing time is customizable, though I recommend 20 to 30 minutes total. The shorter the steeping time, the milder the rosemary flavor (and the longer, the stronger). When deciding on your preference, keep in mind that the flavor will be further diluted when you add the syrup to drinks.

More - Check out the info before this recipe card for helpful tips, variations, ways to use the syrup, and more!

Nutrition

Calories: 32kcal

The post Rosemary Simple Syrup appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

Is there anything better than a tall glass of homemade lemonade on a hot summer day? Honestly, I can't think of much! One sip instantly transports me to a breezy porch on a lazy afternoon (even if only in spirit). As much as I love the traditional recipe, I can't resist playing around different flavors, and this wonderful Rosemary Lemonade is a favorite. It tastes just as bright and sunny as the classic drink, but with a lovely herbal twist. If you're a rosemary fan, you won't be able to resist this mouthwatering drink!

Why You'll Love This Recipe

• Delicious - This yummy drink pairs tangy lemon with piney rosemary, two flavors that are a match made in heaven. You're going to adore this classic with a twist recipe!
• Easy to Make - Homemade lemonade is surprisingly quick and easy to prepare, which means you can throw a pitcher together whenever a craving strikes!
• Simple Ingredients - You need just three ingredients (plus water) to make this recipe. You probably already have everything you need!

Ingredients

You only need three ingredients (plus water) to make this refreshing lemon rosemary drink:

• Lemons - Fresh lemons are a must! When shopping for lemons, give them a gentle squeeze. The juiciest lemons have some give.
• Syrup - You'll sweeten the drink with homemade Rosemary Simple Syrup. It's easy to make with fresh rosemary, granulated sugar, and water.
• Water - And lastly, you'll need some cold water to dilute the lemon.

This recipe is naturally vegetarian, vegan (as long as you use vegan sugar), dairy free, gluten free, and nut free. Perfect for serving all your family and friends!

You'll Also Need

You will need a small saucepan, fine mesh strainer, and a cooking mallet (or rolling pin) to make the syrup. Grab a juicer for the lemons (I have old fashioned glass juicer), as well as a pitcher to make the drink. The pitcher I used is the ideal size for this rosemary lemon drink, and it comes with a lid. Perfect for storing drinks in the fridge!

How to Make Lemonade with Rosemary

This Rosemary Infused Lemonade is a snap to prepare! You'll find a detailed recipe card below, but here's a quick overview of the steps:

1. Make rosemary syrup. Combine the water and sugar in a small saucepan, then heat the mixture until it's hot and the sugar has dissolved. Next, you'll steep the rosemary in the hot syrup for 20 to 30 minutes. Strain the syrup, then let cool before using. Tip: I recommend making the syrup a few hours (or even a day) in advance, so it has plenty of time to cool.
2. Juice lemons. While the syrup cools, juice your lemons, removing any seeds. Tip: You can strain out the pulp, if you prefer, though I rarely do.
3. Combine lemons + syrup. Mix the syrup and fresh lemon juice together in a large pitcher.
4. Add water. Stir in the cold water, then serve the lemonade over ice or chill in your refrigerator.

And that's all there is to it, your delicious, homemade Rosemary Lemonade is ready to drink!

Variations

This rosemary drink is super simple to customize! Here are a few ideas to try:

• Fruit - Stir in mashed peaches, strawberries, blackberries, or watermelon for a fruity twist.
• Herbs - Infuse the syrup with mint, basil, or thyme instead of (or in addition to) the rosemary.
• Sparkling - Swap in sparkling water for an effervescent twist. This makes a great mocktail!
• Cocktail - Add a shot of vodka, gin, whiskey, or tequila for a fun adult drink.

Storage

Store leftover lemonade in a covered pitcher in your refrigerator. It will stay fresh for three to four days. The syrup can be made in ahead of time, then chilled until you're ready to use it.

Related Recipes

If you love this refreshing drink as much as I do, make sure to add my traditional Lemonade Recipe to your repertoire. You can even make Lemonade by the Glass, if you don't need a full pitcher! More flavors to try:

• This wonderful Strawberry Lemonade is another summer favorite!
• Have leftover watermelon? Then you have to try this delightful Watermelon Lemonade Drink.
• If you're a rhubarb fan, then you won't be able to resist this delish Rhubarb Lemonade recipe!
• You can add other citrus fruits, too. This yummy Orange Lemonade (Orangeade) is a favorite with kids and adults.
• Craving a lemony cocktail? Try my easy Lemonade Shandy or this fun Raspberry Lemonade Cocktail!

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Rosemary Lemonade

Learn how to make homemade lemonade flavored with fresh rosemary! It's so delicious, refreshing, and unique!

Course Drinks

Cuisine American

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 104kcal

Author Ginnie

Equipment

• Small Saucepan
• Kitchen Mallet (or Rolling Pin)
• Fine Mesh Strainer
• Pitcher

Ingredients

For Rosemary Syrup:

• 1 cup granulated sugar
• 1 cup water
• 4 large sprigs rosemary

For Lemonade:

• 1 cup fresh lemon juice (about 4 to 6 large, juicy lemons)
• 5 cups cold water

Instructions

Prepare Rosemary Syrup:

• Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Cook, stirring very frequently, until sugar is dissolved and mixture is hot. (Do not boil.)
• While simple syrup cooks, place 4 large sprigs rosemary on a cutting board. Hit with a kitchen mallet a few times to gently bruise the rosemary. (If you don't have a mallet, use a rolling pin, or smack between hands.)
• When simple syrup is done cooking, remove from heat. Add rosemary, pressing down to cover in syrup. Set mixture aside for 20 to 30 minutes, allowing rosemary flavor to infuse syrup. (Taste after 20 minutes. Then proceed to next step, or continue steeping rosemary for stronger flavor.)
• Place fine mesh strainer over a bowl or large measuring cup. Strain syrup, then let cool before using.

Prepare Lemonade:

• Add 1 cup lemon juice, plus all of the rosemary syrup to a large pitcher. Mix well.
• Stir in 5 cups cold water.
• Serve lemonade over ice, or refrigerate until ready to drink. Enjoy!

Notes

I recommend making the rosemary syrup a couple hours or a day in advance, then chilling it. That way, you're not standing around waiting for it to cool.

Make sure to read the info before this recipe card for helpful tips, recipe variations, related recipes, and more!

Nutrition

Calories: 104kcal

The post Rosemary Lemonade appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

I've visited Hawaii a few times, and the one food I always seek out is poke, a traditional Hawaiian dish featuring raw, marinated fish (often ahi tuna). Poke can be eaten on its own, or served in a bowl with rice and other toppings. I'm vegetarian, so no fish for me! But these days, you can find all sorts of creative twists on the classic poke recipe. After my last visit to The Aloha State, I created this Watermelon Poke recipe so I could enjoy those mouthwatering flavors at home, and it's quickly become a favorite!

Why You'll Love This Recipe

• Fresh, Delicious Flavors - You'll love the combination of bold Hawaiian flavors, tasty watermelon ahi tuna, and loads of fresh veggies in this healthy Vegan Poke Bowl. It's so scrumptious!
• Fun to Make - This recipe is a tiny bit of a project (although you can simplify it), but you'll have so much fun making all the different components and toppings. Grab a partner to help you in the kitchen!
• Customizable - You can easily customize the toppings depending on what's in your fridge, or by adding your fave poke toppings. You'll find lots of tempting ideas to inspire you below.

Ingredients

This recipe has a few specialty ingredients, but you can find most at any well-stocked grocery store, and hopefully a few in your pantry:

• Watermelon - For this vegan bowl, watermelon replaces the typical ahi tuna. Look for a watermelon that's heavy for its size, and give it a thump. A juicy melon will have a deep hollow sound.
• Marinade - You'll marinate the watermelon in a simple poke sauce made with soy sauce (use tamari for gluten free), toasted sesame oil, rice vinegar, granulated sugar, crushed red pepper flakes (optional), and the white part of a green onion (scallion).
• Rice - Poke rice is made with short grain rice, which has a sticky texture when cooked. You'll sometimes see it labeled sushi rice. This is the rice I used (Calrose is another good option). Once the rice is cooked, you will season it with rice vinegar, sugar, and salt.
• Pickled Veggies - The quick Pickled Carrots and Radishes are super simple to make, and again, you will use rice vinegar, sugar, and salt for their brine.
• Other Toppings - In addition to the pickles and watermelon tuna, the bowl is topped with avocado, edamame, and cucumber. You'll also add the rest of the green onion and a sprinkle of furikake, which is a blend of seaweed, sesame seeds, salt, and sugar. Tip: If you're vegan or vegetarian make sure to read the label carefully, because furikake often contains dried fish.
• Spicy Mayo - The finishing touch is a homemade Sriracha Mayo that's so delish! You just need sriracha and mayonnaise, plus a pinch of salt, to make it.

This recipe is naturally vegetarian, vegan (as long as you use plant based mayo), dairy free, gluten free (if you use tamari), and nut free. Perfect for sharing with all your friends and family, no matter their diet!

You'll Also Need

You'll need a fine mesh strainer to rinse the rice and a medium pot with a lid to cook it, along with a sharp knife to prep the watermelon and veggies, and a few bowls to marinate the watermelon, pickle the veggies, and make the spicy sauce. You will also need a microwave (if you don't have one, use a small saucepan instead).

How to Make a Vegan Poke Bowl with Watermelon

This Plant Based Poke Bowl has a few components, but each one is easy to prepare! Here's a quick overview of the steps (you'll find a detailed recipe card below):

1. Make rice. You'll start by rinsing and then cooking the rice. Once it's cooked, you'll let it rest for 10 minutes. Then you'll season it with a rice vinegar, sugar, and salt mixture.
2. Pickle carrots and radishes. While the rice cooks, you'll heat more rice vinegar, sugar, and salt to make your pickle brine, then add the carrots and radish. Set these veggies aside to pickle.
3. Marinate watermelon. Next, you'll prepare the poke sauce, which is made with soy sauce, sesame oil, rice vinegar, sugar, crushed red pepper flakes, and the thinly sliced white part of a green onion. Add the cubed watermelon to this mixture, then let it marinate while you make the sriracha mayo and dice the other toppings. Tip: Need help dealing with that melon? Check out my simple tips for cutting a watermelon.
4. Fill bowl with rice. Once all the components are ready, add some rice to your bowl.
5. Add toppings. Top the rice with the watermelon, pickles, and veggies. Drizzle the spicy mayo over the top, then add a sprinkle of furikake and green onion to finish. Tip: You can layer the toppings, or you can keep them separate (like I did) for the most aesthetic presentation.

Okay, how amazing does that finished Watermelon Poke Bowl look? You are going to love each and every delicious bite of this colorful meal!

Variations

This Vegetarian Poke Bowl is fun and easy to customize! Here are some ideas to try:

• Sauce - If you're in a rush, you can skip the spicy mayo sauce, or you can replace the soy marinade with ponzu sauce for a different flavor. Make sure to use vegan ponzu sauce if you want to keep things plant based.
• Rice - The rice seasoning adds a lot of flavor, but it's optional. You can also use regular long grain rice (cook according to package directions), if you can't find short grain, or you can swap in other grains, like quinoa.
• Toppings - Get creative with your poke toppings! Try shredded cabbage or carrots, diced peppers (sweet or spicy), fruits such as mango or pineapple, seaweed salad, crushed nuts like macadamia or peanut, pickled ginger or pickled onions, wasabi, cilantro, crispy fried shallots or garlic, scrambled eggs or tamagoyaki, or sesame seeds.
• Salad - You can turn this recipe into a poke salad by swapping out the rice for a lettuce base. Try tender spring mix or butter lettuce, or for some crunch, romaine.
• Watermelon Alternative - I love tofu poke! Use firm tofu, and make sure to press it to remove excess water before marinating it for at least 30 minutes. I've even seen recipes using roasted beets or sweet potatoes.
• Gluten Free - For gluten free poke, substitute tamari for the soy sauce (or use gluten free soy). Read all other labels carefully, if you have an allergy.
• Vegan - To keep things vegan, make sure to use plant based mayo for the sauce. I like Hellman's, which tastes exactly like the real thing!

Storage

This vegan Watermelon Poke is best when served fresh. However, you can save time by making the sauces, pickling the veggies, and cooking the rice a few hours or a day in advance, then refrigerating everything until it's time to eat. If you do make the rice ahead of time, I recommend gently reheating it before serving (just enough so it isn't cold).

Related Recipes

Looking for more savory watermelon recipes? Try one of these lovely ideas next:

• This classic Watermelon, Feta, and Mint Salad is bursting with the most vibrant sweet and savory flavors!
• Cool off with a bowl of Watermelon Gazpacho this summer. You'll love its fresh taste.
• Pair this yummy Watermelon Salsa recipe with chips for an easy snack or appetizer!
• Serve this delightful Watermelon Quinoa Salad for an easy lunch or dinner any day of the week.

Frequently Asked Questions (FAQs)

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Watermelon Poke Bowl

This scrumptious vegan bowl features juicy watermelon tuna, seasoned rice, a variety of fresh and pickled veggies, and a spicy mayo sauce. So delicious!

Course Main Course

Cuisine Hawaiian

Prep Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 2 servings

Calories 631kcal

Author Ginnie

Equipment

• Fine Mesh Strainer
• Small Pot with Lid

Ingredients

For Rice:

• ¾ cup sushi rice (short grain rice)
• 2 ½ tablespoons rice vinegar
• 2 teaspoons granulated sugar
• ¾ teaspoon kosher salt

For Pickle:

• 2 small carrots
• 2 radishes
• ¼ cup rice vinegar
• ½ teaspoon granulated sugar
• dash kosher salt

For Marinated Watermelon:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• ½ teaspoon granulated sugar
• ¼ teaspoon crushed red pepper flakes (or to taste)
• 2 cups diced watermelon (½-inch cubes)
• 1 large green onion, thinly sliced (greens and whites separated)

For Spicy Mayo:

• 2 tablespoons mayonnaise
• ½ tablespoon sriracha sauce (or to taste)
• pinch kosher salt

For Assembly:

• ½ cup shelled edamame (cooked according to package directions)
• ½ medium avocado, diced
• ¼ English cucumber, diced
• furikake

Instructions

Prepare Rice:

• Place ¾ cup sushi rice in a fine mesh strainer. Rinse with cool water for about 1 minute, or until water runs clear.
• Drain rice, then transfer to a small pot, along with 1 cup water. Bring water to a boil, then cover pot, and reduce heat to low. Cook for 17 minutes or until water is absorbed and rice is tender.
• Remove rice from heat, then let stand (covered) for 10 minutes.
• Meanwhile, combine 2 ½ tablespoons rice vinegar, 2 teaspoons granulated sugar, and ¾ teaspoon kosher salt in a small, microwave safe bowl. Heat until hot (about 30 to 45 seconds), then stir until sugar is dissolved. Set aside.
• After rice has rested for 10 minutes, transfer to a bowl, then stir in rice vinegar mixture. Set seasoned rice aside and let cool until warm or until room temperature.

Make Pickle:

• While the rice cooks, peel 2 small carrots (discard peel), then use a vegetable peeler to shave long ribbons from carrot, rotating until only the core remains. (Eat or discard the cord.)
• Thinly slice 2 radishes (about ⅛-inch thick).
• Combine ¼ cup rice vinegar, ½ teaspoon granulated sugar, and a dash of kosher salt in a mason jar or small bowl. Microwave until hot (about 60 to 90 seconds), then stir until sugar is dissolved.
• Add carrots and radishes to hot vinegar mixture, then cover and set aside.

Make Marinated Watermelon:

• Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, ½ teaspoon granulated sugar, and ¼ teaspoon crushed red pepper flakes (or to taste) in a medium bowl. Mix well.
• Pat 2 cups diced watermelon with a paper towel (or kitchen towel) to remove excess liquid, then add to soy mixture, along with the white part of the sliced green onion (reserve the green part for later).
• Mix well, then taste and season with additional soy sauce, if desired. Set aside.

Make Spicy Mayo:

• Next, combine 2 tablespoon mayonnaise, ½ tablespoon sriracha (or to taste), and a pinch of salt in a small bowl. Mix well, then set aside.

Assemble Bowl:

• When everything is ready, divide rice between two bowls, then top with marinated watermelon, carrot-radish pickle, edamame, avocado, and cucumber.
• Drizzle bowl with spicy mayo, then sprinkle with furikake (to taste) and reserved green onion.
• Serve immediately. Enjoy!

Notes

Servings - This recipe serves two people, but it can easily be doubled, tripled, etc. as needed. This is a fun recipe for parties, because everyone can assemble their own bowls.

Toppings - Feel free to get creative with toppings, simplifying the mix I used here, or adding your favorites. You'll find lots of ideas in the Variations section above.

Plating - For the neatest appearance, chop the avocado and cucumber about the same size as the watermelon (½-inch cubes). You can layer the ingredients on top of each other when assembling, or you can add them to the bowl in separate sections for the most beautiful presentation.

Salad - Turn this bowl into a salad by skipping the rice and serving the poke and toppings over spring mix (or other lettuce).

More - Check out the info before this recipe card for helpful tips, step by step photos, recipe variations, other topping ideas, and more!

Nutrition

Calories: 631kcal

The post Watermelon Poke Bowl appeared first on Hello Little Home.