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

1. Cut baguette into 1/2-inch thick slices; place on a baking sheet.
2. Bake at 350 degrees for 8 to 10 minutes or until golden; cool.
3. Place bell pepper on an aluminum foil-lined baking sheet.
4. Broil 5 inches from heat about 5 minutes on each side or until pepper looks blistered.
5. 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.
6. Spread bread slices evenly with Dried Pesto. Top each with a mozzarella slice. Crisscross a pepper strip and pickle slice over cheese.
7. Broil 5 inches from heat 2 to 3 minutes or until cheese melts. Serve immediately.

8. makes 2 1/2 dozen

9. *Substitute gherkin-style pickles for cornichons

10. Dried Tomato Pesto:

11. Bake pine nuts in a shallow pan at 350 degrees, stirring occasionally, 5 minutes or until toasted. Cool.
12. Process pine nuts and remaining ingredients in a blender or food processor until smooth, stopping to scrape down sides.

13. makes 1 cup

Email to a friend | Print this recipe | Back