Sun-Dried Tomato and Olive Crostini
Crostini are a quick and easy appetizer. These are packed with fresh flavor and plenty of vibrant color. The red of the sun-dried tomatoes is brought out by the deep purple of the kalamata olives, and both are set off nicely by splashes of brilliant green basil leaves.
Ingredients
- 1 cup finely chopped sun-dried tomatoes packed in oil
- ¾ cup kalamata olives, finely chopped
- ¾ cup toasted walnuts, finely chopped
- 1 teaspoon garlic, minced
- ½ teaspoon pepper
- 12 baguette slices, toasted
- 2 cups basil leaves
- 1 package (16 ounces) small fresh mozzarella balls, thinly sliced
Instructions
- Combine sun-dried tomatoes, olives, walnuts, garlic and pepper in a food processor.
- Pulse until mixture is combined but still coarse.
- Spread sun dried tomato mixture evenly over each baguette slice.
- Top each with 2 basil leaves and 3 mozzarella slices.
Quick Notes
Store remaining spread in an airtight container in the refrigerator for up to 1 week.
Time: 15 minutes
