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INGREDIENTS:
2 cups of pesto (homemade or purchased)
1 pound of fresh mozzarella, thinly sliced to fit small crostini
1 cup of marinated sun-dried tomatoes, slivered
1 loaf of French baguettes, thinly sliced on the diagonal in ¼ inch slices
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METHOD:
1. Spread each crostini with one tablespoon of pesto, cover with a thin slice of fresh mozzarella and top with a sliver of sun-dried tomato.
2. Place on a cookie sheet and bake in a very hot oven at 450 degrees until the cheese melts (about 5 to 7 minutes; watch carefully!).
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