Recipe: Cheese and Sundried Tomato Pesto Crostini Appetizers These appetizers are quick and easy to make and can be whipped up on a moments notice. They look elegant enough for the holidays but you could make them for any occasion. Makes 24 pieces Yield: 12 Prep Time: Cooking Time: Total Time: Ingredients - Recipe: Cheese and Sundried Tomato Pesto Crostini Appetizers
- 4 oz [amazon_link id="B003WMQBVK" target="_blank" container="" container_ ]sundried tomato halves[/amazon_link] (about 4 oz)
- 1 large French bread baguette (cut into 24 ¼-inch-thick slices - I like to do it on an angle so they're a longer 2-bite treat)
- ¼ cup slivered almonds
- 3 Tbls [amazon_link id="B003YXAQN6" target="_blank" container="" container_ ]olive oil[/amazon_link]
- ½ tsp paprika or [amazon_link id="B000OA2G08" target="_blank" container="" container_ ]Spanish pimenton[/amazon_link]
- ½ tsp minced fresh thyme
- ½ tsp [amazon_link id="B002BTPP62" target="_blank" container="" container_ ]kosher salt[/amazon_link]
- 7 oz [amazon_link id="B0026QWBZI" target="_blank" container="" container_ ]Kerrygold Blarney Castle Cheese[/amazon_link]
Instructions - Heat oven to 350˚ F.
- Reconstitute the tomatoes by placing them in a shallow bowl and covering them with 1-1/2 cups very warm but not boiling water.
- When the water is cool, drain the tomatoes but reserve the water; set both aside.
- Meanwhile, arrange the bread directly on the oven rack and toast in the oven 8-10 minutes or until lightly browned, turning once to toast both sides.
- Place the almonds in a single layer on a cookie sheet and toast 6-8 minutes or until lightly browned. Watch them carefully to avoid burning them.
- Roughly chop the tomatoes with a knife and then pulse in a food processor with the toasted almonds and olive oil.
- Add ½ cup of the reserved tomato water, the paprika, thyme, and salt.
- Process until smooth but not pureed. Use a rubber spatula to push down any of the pesto that accumulates on the side of the bowl.
- Refrigerate for at least one hour but overnight is great.
- Spread about 1-1/2 teaspoons of the pesto on each piece of toasted bread. Top with a piece of cheese and a spring of thyme for garnish if desired.
- Serve at room temperature.
Recipe: Cheese and Sundried Tomato Pesto Crostini Appetizers
These appetizers are quick and easy to make and can be whipped up on a moments notice. They look elegant enough for the holidays but you could make them for any occasion. Makes 24 pieces
Yield: 12
Prep Time:
Cooking Time:
Total Time:
Ingredients
- Recipe: Cheese and Sundried Tomato Pesto Crostini Appetizers
- 4 oz [amazon_link id="B003WMQBVK" target="_blank" container="" container_ ]sundried tomato halves[/amazon_link] (about 4 oz)
- 1 large French bread baguette (cut into 24 ¼-inch-thick slices - I like to do it on an angle so they're a longer 2-bite treat)
- ¼ cup slivered almonds
- 3 Tbls [amazon_link id="B003YXAQN6" target="_blank" container="" container_ ]olive oil[/amazon_link]
- ½ tsp paprika or [amazon_link id="B000OA2G08" target="_blank" container="" container_ ]Spanish pimenton[/amazon_link]
- ½ tsp minced fresh thyme
- ½ tsp [amazon_link id="B002BTPP62" target="_blank" container="" container_ ]kosher salt[/amazon_link]
- 7 oz [amazon_link id="B0026QWBZI" target="_blank" container="" container_ ]Kerrygold Blarney Castle Cheese[/amazon_link]
Instructions
- Heat oven to 350˚ F.
- Reconstitute the tomatoes by placing them in a shallow bowl and covering them with 1-1/2 cups very warm but not boiling water.
- When the water is cool, drain the tomatoes but reserve the water; set both aside.
- Meanwhile, arrange the bread directly on the oven rack and toast in the oven 8-10 minutes or until lightly browned, turning once to toast both sides.
- Place the almonds in a single layer on a cookie sheet and toast 6-8 minutes or until lightly browned. Watch them carefully to avoid burning them.
- Roughly chop the tomatoes with a knife and then pulse in a food processor with the toasted almonds and olive oil.
- Add ½ cup of the reserved tomato water, the paprika, thyme, and salt.
- Process until smooth but not pureed. Use a rubber spatula to push down any of the pesto that accumulates on the side of the bowl.
- Refrigerate for at least one hour but overnight is great.
- Spread about 1-1/2 teaspoons of the pesto on each piece of toasted bread. Top with a piece of cheese and a spring of thyme for garnish if desired.
- Serve at room temperature.
Photo and recipes compliments of Kerrygold
Great appetizer…i wish i saw this before SuperBowl
sibabe64 at ptd dot net
These look fun and easy! I\’m a vegetarian, this would be a great appetizer.
My husband and I can make a meal out of appetizers. We love them and I know we would both love this one. He loves the cheese & I love the sundried tomatoes. I would have to leave out the salt thought… none for me thank you! Gonna definitely have to try this one!! Thanks for sharing!
Oh, I\’ve gotta give these a try ! Just what I was looking for, for my next party ! Thanks!
Looks delicious! Thank you for the recipe
These are right up my alley. Yum!
I have got to make this…Wonderful recipe
These look delicious and perfect for the holidays!
xo
E + J
Anything with Sun Dried Tomatoes is a hit with me. This is a very attractive and delicious appetizer. I would enjoy making them and eating them also!
These sound great! I am always looking for new appetizer recipes. Thanks for sharing.