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Crostini with sun-dried tomato pesto
Crostini with sun-dried tomato pesto
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious vegetarian crostini appetizers to enjoy before dinner.
Ingredients:
  • 2 x 100g pkts sun-dried tomatoes
  • 340g grissini
  • Olive oil spray
  • 40g pine nut
  • 2 garlic cloves, roughly chopped
  • 20g parmesan
Instructions:
  • - Preheat the oven to 180°C. - Place sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let them stand for 5 minutes, then drain and allow to cool. - Trim the ends off the breadstick and slice into 1 cm thick pieces (approximately 45 slices). - Arrange the slices on baking trays and lightly spray them with oil. - Bake for 5 minutes, then flip the slices and spray lightly again. - Continue baking for another 4-5 minutes, until the slices are crispy and lightly golden. - Set aside to cool.
  • Spread pine nuts evenly on a baking tray. Bake for 4 minutes until they turn lightly golden, making sure to watch closely to prevent burning. Let them cool briefly before using.
  • Combine tomatoes, garlic, parmesan, and pine nuts in a food processor and pulse until finely chopped. With the processor running, slowly pour in the oil. Scrape down the sides, pulse briefly, and season with salt and pepper. Transfer to a bowl and enjoy with crostini.

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