sun dried tomato crostini

The next three months have me hosting a few parties and get togethers. Alex is turning 30, Emma is turning 6, and Thanksgiving and Christmas are around the corner (I know, I know, but it is true). I usually fall into a rut with what to serve guests and I always seem to do the same people pleasing dishes every time. And although Emma is only 6, I really love putting out adult food at kids parties. The kids may love the usual pizza and sausage rolls but I always appreciate a little extra thought put in for the grown ups. It is a subconscious way to get some parents to stay too. Win win. I always try to put out at least one new dish and if you made the sun dried tomatoes from yesterday, then here is a great way to use them up! Everyone will be amazed to have sun dried tomatoes in December, believe me.

I am a huge fan of a crostini as an appetizer. They are easy to make, wow guests, and pack a ton of flavor into a handy, portable little morsel you can easily munch while quaffing your favorite cocktail.

My latest yummy creation is the sun dried tomato crostini. Here’s the recipe:

Sun Dried Tomato Crostini


1 baguette loaf

2 ounces olive oil

4 ounces of cheese, sliced thin (you can use any yummy cheese you prefer. Emmental works well, as does gruyere, edam, or even parmesan)

sun dried tomatoes, finely minced (or make your own)

Big bunch of fresh basil

Directions:Turn on your oven’s broiler/grill.

Slice baguette into ½ inch slices (cut on the diagonal; it’s just prettier), brush both sides of the slices with olive oil and place on a baking sheet (to save even more time, spray the bread slices instead with a spritz of olive oil spray – a new staple in my kitchen). Put the filled baking sheet under the broiler and toast both sides. Watch them the whole time; they are done in a matter of seconds. You have no idea the amount of bread I have had to scrape with a knife to salvage. Real life. You can make them ahead of time if you like, cooling them and storing in a zip lock bag until you are ready to use them.

Turn the oven down to 425 degrees/gas mark 7. Layer your choice of cheese slices atop toasted bread slices and add a dollop of sun dried tomato. Top with a basil leaf). Bake until the cheese just melts (about 6 minutes). You could always add the basil garnish after baking if you would like the basil fresh and bright green.

Place appetizers on a serving plate and get ready for the compliments. These are decadently good.


5 thoughts on “sun dried tomato crostini

  1. Pingback: easy sun dried tomatoes | everlasting home

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