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Crostini with Sun-Dried Tomato Pesto and Feta Cheese
Courtesy of Delicious Living Magazine As published in

Crostini with Sun-Dried Tomato Pesto and Feta Cheese

Makes 12

These "little toasts" make an easy and elegant appetizer. Arrange around a beautiful bunch of grapes on a festive platter.

    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

1. Preheat oven to 350 Soak dried tomatoes in very hot water until soft, 510 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 hot water. Set aside.

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

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

Nutrition Facts Per Serving:
Calories: 90
Fat: 5g
% fat calories: 47%
Cholesterol: 6mg
Carbohydrate: 9g
Protein: 4g

Courtesy of Delicious Living Magazine.
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