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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

10-Minute White Bean Soup with Toasted Cheese and Tomato

Recipe courtesy of Food Network Kitchen

Tomato Crostini with Whipped Feta

Recipe courtesy of Ina Garten

Baked Ziti

Recipe courtesy of Ree Drummond

Goat Cheese and Sun-Dried Tomato Tartines

Recipe courtesy of Gourmet Magazine

Sun-dried Tomato Pesto Crostini

Recipe courtesy of Robin Miller

Crostini with Sun-Dried Tomato Jam

Recipe courtesy of Giada De Laurentiis

Goat Cheese Sun-Dried Tomato and Pine Nuts

Recipe courtesy of Gourmet Magazine

Sun-dried Tomato Dip

Recipe courtesy of Ina Garten

Mixed Grilled Cheese and Oven Dried Tomato Crostini

Recipe courtesy of Cooking Channel

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories