Recipe courtesy of Beau MacMillan
Episode: Multitasking
Save Recipe Print
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
30 to 40 servings
Level:
Easy

Ingredients

Directions

Preheat the broiler.

In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.

Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves.

Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Goat Cheese Cheesecake with Spiced Wafer Crust

Recipe courtesy of Anne Burrell

Cayenne Cheese Straws

Recipe courtesy of Ree Drummond

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Three-Cheese Calzones

Recipe courtesy of Food Network Kitchen

Sun-Dried Tomato and Goat Cheese Skewers

Recipe courtesy of Brian Boitano

Sun-dried Tomato Pesto Crostini

Recipe courtesy of Robin Miller

Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet

Recipe courtesy of Dave Lieberman

Browse Reviews By Keyword