Shelly's Recipe

SUN-DRIED TOMATO CROSTINI

Category: Bruschetta, Crostini and Canapes

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 tsp minced garlic
1/2 tsp ground black pepper
12 baguette slices, toasted
2 (1-oz) pkg fresh basil
1 (16-oz) pkg 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. Makes 12 crostini


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