This is when canning (and any preserving technique) pays.
You are in the middle of the winter (I know it’s the sweet Southern California winter, but it’s still winter,) with no fresh basil or tomatoes in your kitchen garden…
You are craving comfort food (which for me means, unvariably, Mediterranean flavors) and then defrost your homemade basil pesto…
Next, slice your artisan bread (which I baked to impress the amazing Larry Massie), brush it with extra virgin olive oil…and grill it to make crostinis…
Then, you open a jar of roasted (or dried) tomatoes and take some goat cheese… et voilà: you have the most flavorful, colorful crowd pleaser appetizers…
These crostinis are good when you have people visiting, as a snack or to eat while watching TV (including the Super Bowl) with a glass of merlot…
This is not a recipe, but the combination of three of recipes. I hope you like them!
Goat Cheese, Basil Pesto and Roasted Tomatoes Crostinis | Ingredients for 6 portions
6 slices of artisan bread
3 Tbs. of extra virgin olive oil
1/2 cup of basil and pine nuts pesto
5 oz (150 gms) of goat cheese
1/2 cup of roasted tomatoes
Turn on the grill. Brush the bread with olive oil on both sides. Grill the bread 1 minute a side. Spread the pesto on the bread, add the cheese and top with the tomatoes.
To print the recipe click here.
To print the artisan bread recipe, click here.
To print the basil and pine nuts pesto, click here.
To print the roasted tomato recipe, click here.
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