Crostini With Sun-Dried Tomato Pesto and Feta Cheese
| Servings |
| 12people |
|
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Ingredients
- 12thin slices Italian country bread or French baguette
- 12 fresh basil leaves
- 1/2cup feta cheesecrumbled
- SUN-DRIED TOMATO PESTO
- 3/4cup sun-dried tomatoes (not packed in oil)
- 3-4cloves garlicto taste
- 1tablespoon fresh parsley
- 1/4cup grated Parmesan cheese
- 2tablespoons walnut pieceslightly toasted
- 1/4teaspoon salt
- 1/8teaspoon black pepper
- 2tablespoons extra-virgin olive oil
- 1/2teaspoon balsamic vinegar
Instructions
- 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.
- On large baking sheet, toast bread slices for about 5 minutes or until crisp and golden, turning once. Remove from oven.
- Spread each bread slice with tomato pesto; top with small amount of crumbled feta cheese and one small basil leaf. Serve.
Recipe Notes
Nutrition Facts
Crostini With Sun-Dried Tomato Pesto and Feta Cheese
Amount Per Serving
Calories 90
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 90,Fat 5,Perfat 47,Cholesterol 6,Carbo 9,Protein 4,Fiber N/A,Sodium N/A
