Pop these more-ish vegetarian crostini in your mouth while you wait for the main event.
- Preheat oven to 180°C. Put sun-dried tomatoes into a heatproof bowl and cover with boiling water. Stand for 5 minutes, then drain well and cool. Trim ends from the bread stick and slice about 1 cm thick (you should get about 45 slices). Arrange on baking trays and spray lightly with oil. Bake for 5 minutes, then turn and spray again. Bake a further 4-5 minutes, until crisp and lightly golden. Set aside to cool.
- Spread pine nuts onto a baking tray.Bake for 4 minutes, until lightly golden. Take care as they can burn quickly once they have started to colour. Cool slightly.
- Place tomatoes, garlic, parmesan and pine nuts in a food processor. Process until well chopped, then with the motor running, add oil in a thin stream. Scrape down the sides with a spatula and process again briefly until well combined. Season to taste with salt and freshly ground black pepper. Transfer to a bowl, and serve with crostini.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set