Algerian Orange Mint Pesto Crostini

Yep, that’s a mouthful.  Algerian Orange Mint Pesto Crostini But this pesto – damn. It’s from Ally Phillips’ new cookbook, Ally’s Kitchen – A Passport for Adventurous Palates.

I recently posted these burgers from her book, which were outstanding, but I couldn’t wait to make something else from it.  And it just so happened to be blog worthy, as well. Ally, you make it really hard for us wannabe-cookbook-writers. You’re a hard act to follow. I’m just sayin’.

This pesto, combined with melty Gruyere cheese and fresh tomatoes on little toasts make a fantastic little crostini. IMGP2483 My 16-year-old daughter found my stash in the fridge today – she’s a huge pesto fan – and she put it on ziti. She was in LOVE. The first thing she said was, “Momma, there’s so many different flavors in this, it’s SO good!”.

Yep…orange, lemon, mint, etc., and you get some nice heat from the chili flakes and cumin. This is something you want to keep in mind when you want to impress some dinner guests.

Wait, screw that.

Just keep it all to yourself. IMGP2528
Here’s your printable-

Algerian Orange Mint Pesto Crostini


    Orange Mint Pesto:
  • 1 cup mint leaves
  • 1 cup parsley
  • 1 cup cilantro
  • 1 small bunch chives
  • 1 tsp. ground cumin
  • 1 tsp. red chili flakes
  • 1 1/2 tsp sea salt
  • 1 tsp ground pepper
  • 3 tbsp. balsamic glaze (I actually used balsamic vinaigrette)
  • 2 tbsp. minced garlic
  • 1/4 cup lemon juice
  • 3 tbsp. lemon zest
  • 3 slices bread
  • 1/3 cup drained Dole mandarin oranges (reserve juice)
  • 2 tbsp. extra virgin olive oil
  • 3 tbsp. pine nuts
  • Crostini:
  • French baguette, sliced thin
  • Gruyere cheese, sliced
  • Plum tomatoes, diced


  • Combine mint leaves, parsley, cilantro, chives, cumin, red chili flakes, salt, pepper, balsamic glaze, minced garlic, olive oil, lemon juice and zest, bread and mandarin oranges in a food processor. Pulse for 2-3 minutes, until a thick mixture is formed. If the mixture seems too thick, add some of the reserved mandarin orange juice until it's a pesto like consistency. Garnish with a drizzle of olive oil and pine nuts.
  • Crostini:
  • Preheat oven to 425 degrees.
  • Slather the pesto on slices of the baguette, top with cheese.
  • Place in oven for 3-5 minutes, until cheese has melted.
  • Top with tomatoes.

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  1. Your daughter is so right. This indeed sounds flavourful and delicious. Mixture of flavours, sounds very interesting.
    Minnie@thelady8home recently posted..Buying eggplant and Baingan Bharta

  2. Shea! I love that your daughter could discern those ‘different’ flavors…wow, what a refined palate, and adventurous at that…love it! Your addition of cheese is fabulous! xo ~ally
    ally recently posted..pancake peppered bacon apple sandwich

  3. Saw this one in the book, and I wondered all about these flavors. So happy someone made it! And love that plate too. Very pretty.
    The Duo Dishes recently posted..Grape Mint Tomato Salad From Ally’s Kitchen

    • Thanks so much! As far as the plate – I found it at a thrift store here for 2.99 – my very favorite place to shop for blog props.

  4. Beautiful. Just absolutely beautiful. If you’re not careful, you might just become more refined cooking from Ally’s masterpiece. These are an outstanding start! Wow!
    Adam J. Holland recently posted..The Unorthodox Epicure — Grilling w/ C.B. ‘Stubb’ Stubblefield

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