Categories: Appitizers- snacks
Ingredients
- 1 French baguette
- 1 large red bell pepper
- Dried Tomato Pesto
- 1/2 lb. fresh mozzarella, sliced
- 8 cornichons, thinly sliced lengthwise*
- Dried Tomato Pesto:
- 2 Tbsp. pine nuts
- 1 (8 oz.) jar minced dried tomatoes in oil, undrained
- 1/4 cup coarsely chopped fresh basil
- 4 garlic cloves
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1/8 tsp. pepper
Directions
- Cut baguette into 1/2-inch thick slices; place on a baking sheet.
- Bake at 350 degrees for 8 to 10 minutes or until golden; cool.
- Place bell pepper on an aluminum foil-lined baking sheet.
- Broil 5 inches from heat about 5 minutes on each side or until pepper looks blistered.
- Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; discard seeds, and cut pepper into thin strips.
- Spread bread slices evenly with Dried Pesto. Top each with a mozzarella slice. Crisscross a pepper strip and pickle slice over cheese.
- Broil 5 inches from heat 2 to 3 minutes or until cheese melts. Serve immediately.
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makes 2 1/2 dozen
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*Substitute gherkin-style pickles for cornichons
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Dried Tomato Pesto:
- Bake pine nuts in a shallow pan at 350 degrees, stirring occasionally, 5 minutes or until toasted. Cool.
- Process pine nuts and remaining ingredients in a blender or food processor until smooth, stopping to scrape down sides.
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makes 1 cup