3 hours ago
Wednesday, December 21, 2011
Here is an easy appetizer that you can make a few hours ahead so you can concentrate on the main dish at Christmas.
These little crostini are festive and colorful and travel well, in case you need to bring an appetizer to someone's home for the holidays.
Stacey's Christmas Crostini:
Basil pesto (you can use store bought)
Sundried tomato pesto (recipe to follow)
Kalamata olives, sliced into quarters
1 baguette, sliced
For the sundried tomato pesto:
1 cup of sundried tomatoes
a few tbsp of olive oil
sea salt & pepper
1 garlic clove
In a small food processor or chopper, pulse the sundried tomatoes, garlic and enough olive oil to make a spreadable paste (about 4 tbsp worked for me). Season with a pinch of sea salt and pepper. Pesto can be made 4 days in advance and kept in the fridge (the leftovers are great on pasta, just add some more olive oil, as needed).
Slice the baguette into thin slices. Spread with some goat cheese, then a small spoonful of basil pesto on one side, and a small mound of the sundried tomato pesto on the other.
Place a sliver of kalamata olive down the center and serve.
Enjoy and happy holidays!