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Sun-Dried-Tomato Crostini


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Sun-Dried-Tomato Crostini





1 cup finely chopped sun-dried tomatoes packed in oil
3/4 cup finely chopped pitted kalamata olives
3/4 cup chopped walnuts, toasted
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
12 baguette slices, toasted
2 (1-ounce) packages fresh basil
1 (16-ounce) package small fresh mozzarella balls packed in water, thinly sliced 


• In the work bowl of a food processor, combine sun-dried tomatoes, olives, walnuts, garlic, and pepper. Pulse until mixture is combined but still coarse.
• Spread sun-dried- tomato mixture evenly over each baguette slice. Top each with a basil leaf and 3 mozzarella slices.

NOTE: Store remaining sun-dried-tomato spread in an airtight container in the refrigerator for up to 1 week. 


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