Oven-Dried Tomato & Fresh Basil Crostini
Toasted baguette crostini with pesto, oven-dried tomato, fresh basil and mozzarella
Makes 4 to 6 servings, as an hors d'oeuvre or an accompaniment to soup or salad
- 1 baguette, cut into 24 slices, approximately 1/4-inch thick
- 24 Boconcini (individual mini-mozzarella balls), cut in half
- 24 fresh basil leaves, washed and dried
- 24 oven-dried plum-tomato halves
- About 1/4 cup pesto (basil/garlic/olive oil purée), may also be purchased ready-made
- dried oregano
- Preheat broiler (a toaster oven may be used instead of broiler), placing the oven rack as close to the broiler as possible.
- Place the baguette slices on a cookie sheet and broil till golden brown. Turn the slices over and toast on the other side. Watch carefully they will only take a few minutes! (Alternatively, these may be made a few days ahead and kept in an air-tight container.)
- To assemble, use a pastry brush or small knife to spread a small amount of pesto on one side of each baguette slice. Then place one half of a boconicini cut-side down on top of the pesto. Next, place a basil leaf on top of the boconcini, followed by a dried tomato half so that it's "standing up." Finally, place the other half of the boconcini on top of the tomato and sprinkle with dried oregano.
Also see our how-to article on Drying Tomatoes in our Primers & Projects section.
This segment appears in show #2719.
Recipe courtesy of Kathy Duffy