Recipe: Cheese and Sundried Tomato Pesto Crostini Appetizers
Prep Time
Cooking Time
Total Time
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
  • Recipe: Cheese and Sundried Tomato Pesto Crostini Appetizers
  • 4 oz [amazon_link id="B003WMQBVK" target="_blank" container="" container_class="" ]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_class="" ]olive oil[/amazon_link]
  • ½ tsp paprika or [amazon_link id="B000OA2G08" target="_blank" container="" container_class="" ]Spanish pimenton[/amazon_link]
  • ½ tsp minced fresh thyme
  • ½ tsp [amazon_link id="B002BTPP62" target="_blank" container="" container_class="" ]kosher salt[/amazon_link]
  • 7 oz [amazon_link id="B0026QWBZI" target="_blank" container="" container_class="" ]Kerrygold Blarney Castle Cheese[/amazon_link]
  1. Heat oven to 350˚ F.
  2. Reconstitute the tomatoes by placing them in a shallow bowl and covering them with 1-1/2 cups very warm but not boiling water.
  3. When the water is cool, drain the tomatoes but reserve the water; set both aside.
  4. 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.
  5. 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.
  6. Roughly chop the tomatoes with a knife and then pulse in a food processor with the toasted almonds and olive oil.
  7. Add ½ cup of the reserved tomato water, the paprika, thyme, and salt.
  8. 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.
  9. Refrigerate for at least one hour but overnight is great.
  10. 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.
  11. Serve at room temperature.
Recipe by Baby to Boomer Lifestyle at