Crostini With Sun-Dried Tomato Pesto and Feta Cheese

Mar 1, 2001 12:00 PM


Crostini With Sun-Dried Tomato Pesto and Feta Cheese
March, 2001

Makes 12 / These "little toasts" make an easy and elegant appetizer. Arrange around a beautiful bunch of grapes on a festive platter.

12 thin slices Italian country bread or French baguette
12 fresh basil leaves
1/2 cup feta cheese, crumbled

Sun-Dried Tomato Pesto
3/4 cup sun-dried tomatoes (not packed in oil)
3-4 cloves garlic, to taste
1 tablespoon fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons walnut pieces, lightly toasted
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar

1. Preheat oven to 350° Soak dried tomatoes in very hot water until soft, 5-10 minutes; drain, reserving liquid. Place tomatoes and remaining pesto ingredients in blender or food processor and process until well mixed. If too thick, blend in a little hot water. Set aside.

2. On large baking sheet, toast bread slices for about 5 minutes or until crisp and golden, turning once. Remove from oven.

3. Spread each bread slice with tomato pesto; top with small amount of crumbled feta cheese and one small basil leaf. Serve.

Calories 90,Fat 5,Perfat 47,Cholesterol 6,Carbo 9,Protein 4,Fiber N/A,Sodium N/A

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