This raw crostini recipe uses refreshing cucumber slices instead of toast, and it’s a perfect finger food for your next picnic, potluck, or party!
If you’re worried that a bread-free crostini won’t be a satisfying appetizer, let me put your mind at ease! The rich pesto and sun dried tomato more than make up for the missing bread. This might be a raw, grain-free recipe, but it’s also a decadent one.
You can make the components for this crostini recipe ahead of time and just assemble them day-of. If you’ve got a Memorial Day cookout planned, you can set these out early to give folks something to snack on while you man the grill.
There’s a link to a pesto suggestion below, but you can really mix this recipe up by using whatever pesto strikes your fancy! Here are a few additional options:
The pesto comes together quickly in the blender, and the rest of the crostini takes maybe 10 minutes to prep and assemble. Even if you don’t do anything ahead of time, this is an easy appetizer to throw together in a flash!
Raw Cucumber Crostini Recipe
Yield: 12-18 pieces, depending on the size of the cucumber and how thinly you slice it
Ingredients
- 1 large cucumber sliced into 1/4″ rounds
- 1/2 cup pesto of your choice (I used this basil pesto recipe, which makes way more than 1/2 cup. You can cut the recipe down or use the extra pesto in another dish.)
- jar of julienne sun dried tomatoes in oil
- toothpicks
Method
- Arrange the cucumber in a single layer on your serving tray.
- Spoon a rounded teaspoon of pesto onto each piece of cucumber, using the back of the spoon to spread it onto the cucumber a bit.
- Top each crostini with a big piece of sun dried tomato, and stab the whole thing with a toothpick.
Sounds yummy!