Sun-Dried Tomato Crostini


Tea Time magazine featured this recipe online:

Sun-Dried Tomato Crostini

Makes 12 crostini

1 cup finely chopped sun-dried tomatoes packed in oil
3/4 cup finely chopped pitted kalamata olives
3/4 cup chopped walnuts, toasted
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
12 baguette slices, toasted
2 (1-ounce) packages fresh basil
1 (16-ounce) package small fresh mozzarella balls packed in water, thinly sliced

1. In the work bowl of a food processor, combine sun-dried tomatoes, olives, walnuts, garlic, and pepper. Pulse until mixture is combined but still coarse.

2. Spread sun-dried tomato mixture evenly over each baguette slice. Top each with a basil leaf and 3 mozzarella slices.

Note: Store remaining sun-dried-tomato spread in an airtight container in the refrigerator for up to 1 week.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s