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Pistachio Pesto Toast

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Ingredients

  • 2 (0.75 ounces) packages of fresh basil leaves, stems removed

  • ¼ cup salted shelled pistachios

  • ¾  cup of Challenge Garlic Parmesan with Herbs Butter Snack Spread, melted and divided

  • 15 slices of sliced French baguette

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Directions

  1. Set oven to broiler mode.

  2. Add basil, pistachios, and ½ cup of the melted snack spread in a food processor or blender. Blend until smooth and creamy.

  3. Using the remaining ¼ cup of spread, cover the top of each slice of baguette. Place slices on a cooking sheet and place under the broiler to toast for 2-3 minutes.

  4. Once baguette slices are cooled, spread them with Pistachio Pesto, and serve.

  5. Store pesto in a sealed container in the refrigerator for up to one week.

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Yield: (¾ cups of pesto) 15 appetisers

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Chef Tips:

  • We love the convenience of using the flavor-packed Challenge Garlic Parmesan with Herbs Butter Snack Spread. If you cannot find it at your local store yet, no worries! Simply substitute ½ cup (1 stick) of Challenge Salted Butter with 1 clove of crushed garlic, 1 teaspoon of parsley, and 2 Tablespoons of grated Parmesan cheese.

  • We used pistachios for something a bit different. If you prefer, replace them with your favorite toasted nuts, such as almonds, walnuts, or pecans.

  • Basil is the main herb in this recipe. If you like more of a subtle taste, swap out half of the basil with fresh parsley.

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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