Kale Pesto and Curd Cheese Crostini Recipe

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  • 150g curd cheese
  • 1 x 150g pack crostini, or make your own (see our tip)
  • small handful micro herbs to decorate
  • For the pesto:
  • 20g walnuts
  • 20g Parmesan, finely grated
  • 100g kale, stalks removed
  • 1 small garlic clove
  • 100ml olive oil
  • 25ml water
  • 1tbsp lemon juice
  • 1tsp lemon zest


  • Place all the pesto ingredients into a food processor and blend until smooth, season well.

  • Spread a dollop of the curd cheese on each of the crostini and top with a drizzle of the pesto and a scattering of the herbs.

  • To make crostini, see our tip.

Top Tip

To make crostini, thinly slice a baguette, put on a baking tray, drizzle over olive oil and bake at 180C, gas 4, until crisp. Store in an airtight container

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