Tomato Pesto Crostini

Ingredients

• 8 slices thick-cut Italian white bread
• 16 sun‑dried tomatoes (in oil)
• Salt
• black pepper (freshly ground)
• 8 olives
• Basil
• cold‑pressed olive oil

Instructions

1. 1.

   Drain the tomatoes, cut them slightly smaller and blend finely in a mixer. Season with salt and pepper.

2. 2.

   Toast the bread slices until golden brown. Drizzle each slice with 1 tablespoon of olive oil and spread the tomato puree on top.

3. 3.

   Garnish each crostini with an olive and a sprig of basil, then serve immediately. A glass of robust red wine pairs well.