Walnut and Sun Dried Tomato Pesto on Crostini

• Produce

  • 1 large clove Garlic
  • 4 Sun-dried tomatoes, whole
  • 3 sprigs Thyme, leaves

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 loaf French baguette

• Dairy

  • 1 Pecorino romano cheese

• Other

  • 1 cup Walnuts (whole or chopped-does not matter

Found on mangiamichelle.com

Description

Ingredients

• 4 whole sun dried tomatoes
• 1 cup walnuts (whole or chopped-does not matter)
• 1 large clove garlic
• 3 sprigs thyme (leaves separated)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pecorino Romano cheese
• 1 loaf French baguette

Directions

• Preheat the oven to 400 degrees.
• Slice the baguette into half inch thick slices. Make a single layer on a baking sheet.
• In the oven, toast the bread. About 4-5 minutes each side.
• In a food processor, add the sun dried tomatoes, walnuts, thyme, garlic, salt, pepper, and extra virgin olive oil.
• Blend until it is a coarse sandy consistency.
• Spread on top of crostini and shave a piece of Pecorino Romano on top.