Ingredients
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1/4
-
4
-
1
-
3
-
-
-
-
-
-
-
-
-
-
-
Directions
Crostini, Ihaven’t tried this yet but it seems so easy and good and is also a great way to use up egg yolks Recipe source: Bon Appetit (January 1981), This is so good, and similar to a Greek recipe used to make a long time ago, the only change I made was I sauteed fresh garlic in the butter, my DH enjoyed this for lunch with pork chops Ellie, thanks so much for posting, I will make this again! Kitten:), Ihaven’t tried this yet but it seems so easy and good and is also a great way to use up egg yolks Recipe source: Bon Appetit (January 1981)
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Steps
|
1
Done
|
Preheat Oven to 400f |
|
2
Done
|
Slice Baguette Into Very Thin Diagonal Slices. |
|
3
Done
|
Slice Tomato Vertically Into Four 1/4 Inch Slices. |
|
4
Done
|
Place Baguette Slices on Non-Stick Baking Sheet, Top Each With 1 Tbsp Cheese, Then 1 Slice of Tomato. |
|
5
Done
|
Bake Approximately 8 Minutes or Until Bread Is Lightly Toasted and Cheese Is Melted. |
|
6
Done
|
Remove from Oven, Top Each Crostini With About 1/2 Tsp Pesto Sauce and Garnish With Fresh Basil If Desired. |
|
7
Done
|
Serve Warm. |
