Crostini with sun-dried tomato pesto

Pop these more-ish vegetarian crostini in your mouth while you wait for the main event.

Recipe «Crostini with sun-dried tomato pesto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 100g pkts sun-dried tomatoes, 1 x 60cm crusty bread stick, Olive oil spray, 1/4 cup pine nuts, 2 garlic cloves, roughly chopped , 1/4 cup finely grated parmesan, 1/4 cup extra virgin olive oil .

Ingredients:

• 2 x 100g pkts sun-dried tomatoes 
• 1 x 60cm crusty bread stick 
• Olive oil spray 
• 1/4 cup pine nuts 
• 2 garlic cloves, roughly chopped 
• 1/4 cup finely grated parmesan 
• 1/4 cup extra virgin olive oil 

Instructions

1. 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.
2. 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.
3. 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.