Crostini With Sun-Dried Tomato Pesto and Feta Cheese
These "little toasts" make an easy and elegant appetizer.
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Cooking tools:
- Blender
- Food processor
- Oven
- Mixing bowl
- Colander
Ingredients
- 12 thin slices Italian country bread or French baguette
- 12 fresh basil leaves
- 1/2 cup feta cheese (crumbled)
- SUN-DRIED TOMATO PESTO
- 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
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