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.