Description
A simple, fresh appetizer with pesto and roasted tomatoes, served on crusty bread.
Ingredients
- 1 cup Red Grape Tomatoes
- 1 cup Yellow Grape Tomatoes
- 1 Tablespoon Salt
- 2 Tablespoons Olive Oil
- ½ cups Pesto
- 1 loaf French Bread, Sliced
- 1 Tablespoon Basil, Chiffonade
Preparation
Place tomatoes on a tray dressed with salt and oil. Bake in a 400ºF oven for approximately 30 minutes.
To assemble, brush a generous amount of the pesto on crostini. Top with one red and one yellow roasted tomato. Garnish with basil. Serve and enjoy!
