Pesto and tomato crostini

12 Servings

Ingredients

Quantity Ingredient
12 slices French bread, 1\" thick
⅔ cup Pesto
2 smalls Tomatoes, seeded and chopped (1 cup)
1 cup Shredded mozzarella cheese (4 oz.)

Directions

Heat oven to 375F. Place bread on ungreased cookie sheet. Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese. Bake about 8 minutes or until hot and cheese is melted. Yield: 12 appetizers Source: Betty Crocker Holiday Appetizers.

Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin" <cjhartlin@...> on Dec 22, 1998

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