Pesto and tomato crostini
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | slices | French bread, 1\" thick |
| ⅔ | cup | Pesto |
| 2 | smalls | Tomatoes, seeded and chopped (1 cup) |
| 1 | cup | Shredded mozzarella cheese (4 oz.) |
Directions
Heat oven to 375F. Place bread on ungreased cookie sheet. Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese. Bake about 8 minutes or until hot and cheese is melted. Yield: 12 appetizers Source: Betty Crocker Holiday Appetizers.
Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin" <cjhartlin@...> on Dec 22, 1998