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Holiday Pesto & Sun-Dried Tomato Crostini<\/p>\nHoliday Pesto & Sun-Dried Tomato Crostini<\/p>\n
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1 La Brea Bakery French Baguette<\/p>\n
extra-virgin olive oil<\/p>\n
2-3 large cloves garlic<\/p>\n
cream cheese<\/p>\n
pesto<\/p>\n
finely minced sun-dried tomatoes<\/p>\n
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Preheat the oven to 400\u00b0F. Cut the baguette on the bias into 1\/4″ slices. You should get about 24 slices. Generously brush one side of each baguette slice with extra-virgin olive oil, and place slices oil-side up on a large baking sheet. Toast the baguette slices for 8-9 minutes. When the baguette slices have cooled just enough that you can touch them without burning yourself, rub the top of each slice with garlic. You won’t be able to see that anything is happening, but tiny bits of garlic will rub off on the crispy bread, and eventually, the garlic will get smaller. Allow the garlic-rubbed crostini to cool completely. Top each crostini with cream cheese, then pesto, then sun-dried tomatoes. Serve immediately.<\/p>\n
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Holiday Pesto & Sun-Dried Tomato Crostini 1 La Brea Bakery French Baguette extra-virgin olive oil 2-3 large cloves garlic cream cheese pesto finely minced sun-dried tomatoes Preheat the oven to 400\u00b0F. Cut the baguette on the bias into 1\/4″ slices. You should get about 24 slices. Generously brush one side of each baguette slice with extra-virgin olive oil, and place slices oil-side up on a large baking sheet. Toast the baguette slices for 8-9 minutes. When the baguette…<\/p>\n