Sun-Dried Tomato And Basil Crostini2013-06-20
Try this colourful and flavourful appetizer
- 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
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.
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.