Sun-Dried Tomato Pesto Crostini
Recipe Servings: 4 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 7 minutes
2 cups sun-dried tomatoes packed in oil, drained
1/2 cup freshly grated parmesan cheese
1/2 - 3/4 cup Lucini® Premium Extra Virgin Olive Oil®
1/4 cup packed fresh basil leaves
1/4 cup packed fresh parsley leaves
1/4 cup pinenuts
2 garlic cloves, crushed under a knife and peeled
Fresh ground pepper to taste
Process all the ingredients and half of the Lucini® Premium Select Extra Virgin Olive Oil® in a food processor fitted with the metal blade. Slowly pour in the remaining oil as the pesto is processing. Blend until the mixture forms a coarse paste; add more oil if you desire a thinner paste.
Crostini: slice French bread or white Tuscan unsalted bread into small pieces that are approximately 2" x 3" in size. Brush with Lucini® Premium Select Extra Virgin Olive Oil®. Bake at 350 degrees for approximately 5-7 minutes.
Spread a spoonful of pesto on each piece of toasted crostini.
Chef Domenica Catelli regularly works on food segments for the Oprah Winfrey show, Fox News in Houston, and has had the opportunity to cook for Nelson Mandela and Martha Stewart.