Sun-Dried Tomato Pesto Crostini

Serves: 4 to 6

Sun-Dried Tomato Pesto:
2 cups dehydrated, or oil-packed, sun-dried tomatoes
1 tablespoon chopped garlic
2 tablespoons pine nuts
½ cup grated parmesan cheese
¼ cup extra virgin olive oil
½ teaspoon kosher salt

If you are using dehydrated sun-dried tomatoes, soak them in warm water for 30 minutes to rehydrate them before using. Strain and use.

Combine all ingredients in a food processor, except the olive oil, and mix until well blended. While the machine is running, add the olive oil in a slow, steady stream until a smooth consistency is achieved. Add the salt and adjust as desired.

To store the pesto, place in an airtight container and refrigerate for up to 2 weeks, or freeze for up to two months.

To assemble the Crostini:
12 Crostini
12 slices fresh mozzarella
12 large basil leaves
Sun-dried tomato pesto

Place a slice of fresh mozzarella on each crostini, top it with a leaf of basil and finish with a heaping dollop of the sun-dried tomato pesto.

 

 

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