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Crostini with Sun-Dried Tomato Pesto and Feta Cheese Recipe

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This recipe for Crostini with Sun-Dried Tomato Pesto and Feta Cheese, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Uzelac
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 thin slices French baguette
12 fresh basil leaves
3-5 tbls olive oill and brush
cup feta cheese, crumbled

Sun Dried Tomato Pesto
cup sun-dried tomatoes (not packed in oil)
3-4 garlic cloves to taste
1 tbls fresh parsley
1/4 cup grated Parmesan cheese
2 tbls walnut pieces, lightly toasted
tsp salt
1/8 tsp black pepper
2 tbls extra-virgin olive oil
tsp balsamic vinegar

Directions:
Directions:
Preheat oven to 350F. 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 of the reserved water. Set Aside.

On large baking sheet, toast bread slices brushed with olive oil for about 5 minutes or until crisp and golden, turning once. Remove from oven.

Spread each bread slice with tomato pesto; top with a small amount of crumbled feta cheese and one small basil leaf. Serve.

Delicious Living, March 2001

Number Of Servings:
Number Of Servings:
12 pieces
Preparation Time:
Preparation Time:
15-30 minutes
Personal Notes:
Personal Notes:
We just love these for appetizers.

 

 

 

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