pesto crostini

From The Knolls / A Bethel Community, located on Grasslands Road in Valhalla 


– 1/4 tspn pepper

– 1/2 French baguette
– 3 oz. Brie cheese cut into into 1½ inch pieces
– 1/4 cup sun-dried tomatoes (soak in warm water to soften)
– 5 Tbsp pesto (can use store bought)
– salt and pepper to taste
– olive oil 


Preheat oven to 350°F.

Cut baguette into 1/4 inch slices diagonally. Drizzle olive oil, salt and pepper on to each slice and slightly toast the bread.

Layer the ingredients starting with pesto on to the toasted baguette. Next, top with the sun-dried tomatoes and then with the Brie.

Place the bread on a baking sheet and bake for 5 to 8 minutes, until the Brie starts to melt.

Remove from oven and serve.

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