Pesto Crostinis
Source of Recipe
unknown
List of Ingredients
10 dry-packed sun-dried tomato
1 large clove garlic
1/2 cup white wine
1 cut into 2-inch slices large loaf French bread
pesto sauce
5 shredded ounce low-fat Mozzarella cheese
Recipe
1. Preheat oven to 400°F.
2. Place sun-dried tomatoes, whole garlic clove and white wine in a saucepan. Cover and bring to a boil over medium-high heat.
3. Lower heat and continue to simmer for 10 minutes until the tomatoes have softened. Remove the tomatoes from the wine and cut with scissors into thin strips. Reserve.
4. Place bread slices on a cookie sheet and toast lightly on each side. This can be done one hour in advance.
5. Place toasted bread rounds on a cookie sheet. Top each round with one tablespoon of the pesto sauce, and spread evenly.
6. Top sauce with approximately one tablespoon of shredded mozzarella cheese and two strips of sun-dried tomatoes in an "x" pattern.
7. Bake in preheated oven for about 5-10 minutes, until the cheese has melted. Serve immediately.
8. Alternative Preparation: Pita bread is a great substitute for the french bread. Slice pitas into two separate rounds and continue with step 5 above. Cut into wedges to serve.
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