Delicious Living
  • 12 thin slices Italian country bread or French baguette
  • 12 fresh basil leaves
  • 1/2 cup feta cheese (crumbled)
  • 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

Crostini With Sun-Dried Tomato Pesto and Feta Cheese

Elisa Bosley | Delicious Living
  • Serves: 12 people
  • Calories per serving: 90

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

  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.

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

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