Featured Recipes

Crostini al Pesto,
Mozzarella e Pomodori Secchi
Crostini with Pesto, Mozzarella, and Sun-dried Tomatoes

YIELD: 12 servings.

from Festa del Giardino


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 inch slices


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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