What to do with all those tomatoes on the vine? Have no fear...a quick and easy Pesto Tomato Crostini is here! This recipe was origninally from Steph's Country Kitchen Goodness, a site that is now defunct. I'm so happy to have gleaned this recipe when I did and I know you will love it too!
PESTO AND TOMATO CROSTINI
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Serve this at your next party and receive raves!
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1 baguette, 8 ounces - our favorite is sourdough
2 to 3 tbsp. extra virgin olive oil
1 package (7 ounces) pesto sauce or homemade sauce with that extra basil
1 pound plum tomatoes, chopped (I have also used others but these aren't as juicy)
1 cup finely shredded Mozzarella cheese
1/2 cup finely shredded Parmesan cheese (or Asiago)
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1. Heat oven to 350º. Cut baguette into thin slices; about 36. Arrange on baking sheet. Brush tops lightly with olive oil. Bake until lightly golden, about 10 minutes. (Toasts may be stored in an airtight container for up to one week.)
2. Spread about 1 tsp. pesto sauce on each toast. Top with tomatoes. Sprinkle with cheeses. Bake at 400º for 10 minutes, or until cheeses melt. Yield: about 36 appetizers.
