Sunday, February 27, 2011

Crostini with Pesto, Sun-Dried Tomatoes, and Mozzarella

These crostini ("little crusts") are an easy, elegant, and delicious appetizer, snack, or meal accompaniment. These things are serious flavor bombs, and they're one of my favorite ways to use up leftover pesto.

This recipe does not contain quantities or measurements, because it's so easy to adapt to make as few or as many as you want, depending on the number of people you'll be serving.


French baguette or submarine/hoagie rolls, sliced into 1/2-inch slices
Prepared basil pesto
Oil-packed sun-dried tomatoes, drained and cut into julienne slices
Shredded mozzarella cheese

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden.

Flip the bread over so that the toasted side is down. Spread the untoasted side of each slice with pesto, and then top with the sun-dried tomatoes. Sprinkle generously with mozzarella.

Broil until the mozzarella is melted and bubbly.

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