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Receta Dried Tomato And Fresh Basil Crostini

by Global Cookbook

Ingredientes

1 x baguette, cut into 24 slices, approximately 1/4-inch thick 24 x Boconcini (individual mini-mozzarella balls), cut in half 24 x fresh basil leaves, washed and dry

24 x oven-dry plum-tomato halves 1/4 c. pesto (basil/garlic/extra virgin olive oil puree), may also be purchased ready-made dry oregano

Direcciones

1. Makes 4 to 6 servings, as an hors d'oeuvre or possibly an accompaniment to soup or possibly salad
2. Preheat broiler (a toaster oven may be used instead of broiler), placing oven rack as close to broiler as possible. Place baguette slices on a cookie sheet and broil until golden. Turn slices over and toast on the other side. Watch carefully b they will only take a
3. few min! (Alternatively, these may be made a few days ahead and kept in an air-tight container.) To assemble, use a pastry brush or possibly small knife to spread a small amount of pesto on one side of each baguette slice. Then place one half of a boconicini cut-side down on top of the pesto. Next, place a basil leaf on top of the boconcini, followed by a dry tomato half b so which it's "standing up." Finally, place the other half of the boconcini on top of the tomato and sprinkle with dry oregano.
4. Drying Tomatoes:

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