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Basil Pesto and Tomato Whole Wheat Crostini

Basil Pesto and Tomato Whole Wheat Crostini

Looking for a beautiful green and red appetizer for a party or pre-meal starter brimming with healthful herbs, nuts and fresh garden tomatoes? Try this recipe from my new book, Prevent a Second Heart Attack: 


1 cup fresh basil leaves

2 garlic cloves, peeled and crushed

1/4 cup grated Parmigiano-Reggiano cheese

1/3 cup chopped walnuts

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

8-ounce whole-wheat baguette cut into sixteen 1/2 - inch slices

1 cup grape tomatoes, quartered 



For pesto:

In a blender or food processor combine basil, garlic, Parmesan, walnuts, salt, and pepper. Slowly add the olive oil to make a thick paste.


For crostini:

Preheat oven to 350°F. Place bread slices on a rimmed baking sheet and bake until crisp and lightly golden, about 12 minutes. Remove from oven and let cool. Spread 1 teaspoon of pesto on each slice of bread. Top with grape tomatoes. Serve immediately. 


Serves 8 (Makes 16 crostini each with 1 slice bread, 1 teaspoon pesto, 1 grape tomato, halved)



Per 2 piece serving:


Food weight: 2.5

Calories: 256

Fat: 19 g (0 g EPA, 0 g DHA, 1 g ALA)

Saturated Fat: 3g

Cholesterol: 3 mg

Sodium: 238 mg

Carbohydrate: 18 g

Dietary Fiber: 2 g

Sugars: < 1 g

Protein: 5 g