 Crostini With Sun-Dried Tomato Pesto and Feta CheeseMarch, 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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Crostini With Sun-Dried Tomato Pesto and Feta Cheese
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