Sun-Dried Tomato And Basil Crostini

2013-06-20

Cuisine: American
Course: Appetizers and Snacks
Skill Level: Easy

Try this colourful and flavourful appetizer

Ingredients

1 narrow baguette
olive oil spray
2 cloves garlic, peeled and halved
8 sun-dried tomato half
boiling water
1/2 cup light cream cheese, softened
1 Tbs minced fresh basil leaves
salt and black pepper
15 small cherry tomatoes, cut into quarters
small basil leaves for garnish

Method

Step 1

Preheat oven to 400F. Cut baguette into 1/2 inch slices, discarding the end pieces. Arrange baguette slices on baking sheets; spray tops slightly with cooking spray. Bake for 6 to 8 minutes until slices are crisp and light golden. Remove from oven. Rub cut side of garlic cloves lightly over 1 side of each baguette slice; let cool completely on wire racks.

Step 2

Put sun-dried tomatoes in a medium bowl; pour over enough boiling water to cover them. Set aside for 20 minutes. Drain soaked tomatoes well; pat dry on paper towels, then chop finely, discarding any tough pieces. Wipe out bowl. In same bowl, stir together cream cheese, sun-dried tomatoes, minced basil and salt and pepper to taste until well combined. No more than 1 hour before serving , spread cream cheese mixture evenly on each baguette slice; top each with 2 tomato quarters and garnish with basil leaf.