Shelly's Recipe

SUN-DRIED TOMATO PESTO ON CROSTINI

Category: Bruschetta, Crostini and Canapes

3/4 cup packed, cut-up, dry sun-dried tomatoes (not in oil)
1 cup boiling water
1/4 cup parmesan cheese
5 large basil leaves
2 parsley sprigs
2 tbsp pine nuts
2 cloves garlic, cup up
3 tbsp olive oil
12-14 crostini

In a small bowl soak sun-dried tomatoes in boiling water for 10 minutes to reconstitute them. Drain.

In a food processor combine sun-dried tomatoes, cheese, basil, parsley, pine nuts, and garlic and blend briefly. Slowly add oil and process until a smooth paste forms. Stop motor and scrape down sides of bowl, if necessary.

If making ahead, cover, and refrigerate. Bring to room temperature before using. Serve on crostini.

Crostini:
1/4 cup olive oil
2 large cloves garlic, quartered
1 baguette, cut into 1/4-1/3 inch thick

In a small jar combine oil and garlic. Let stand to absorb flavors, about 30 minutes. Preheat oven to 350. Arrange bread slices on baking sheet and brush with garlic oil. Bake until lightly browned and crisp, about 10 minutes. Makes about 30-35 slices