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Fresh Friday: Sun-dried Tomato Pesto Crostini

August 14, 2009


Appetizers, also known as meze in the Mediterranean region, are meant to whet the appetite. However, in the warm summer months sometimes all you need are some healthy, simple snacks to make a meal out of meze. This easy recipe for Sun-dried Tomato Pesto Crostini is a great addition to the two most important ingredients in any meal: friends and family.

*Use any leftover pesto to add zip to warm pasta or mix it with balsamic vinegar and dress up a salad.

Pesto Ingredients

  • 2 cups sun-dried tomatoes packed in oil, drained
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2-3/4 cup extra virgin olive oil
  • 1/4 cup (packed) fresh basil leaves
  • 1/4 cup (packed) fresh parsley leaves
  • 1/4 cup pine nuts
  • 2 garlic cloves, crushed and peeled
  • fresh ground pepper to taste


Process all ingredients and half of the olive oil in a food processor. Slowly pour in the remaining oil as the pesto processes. Blend until the mixture forms a coarse paste; add more oil if you desire a thinner paste.


Slice French bread or white Tuscan unsalted bread into small pieces that are approximately 2″ x 3″ in size. Brush with extra virgin olive oil. Bake at 350 degrees for approximately 5-7 minutes.

Spread a spoonful of pesto onto each piece of toasted crostini.

Recipe courtesy of Lucini

For more great recipes, check out the Mediterranean Foods Alliance website

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