Recipe Dried Tomato Pesto and Goat Cheese Baguettes

Recipe from Gardeners’ Community Cookbook

Image Credits Below

1 tightly packed cup of dried tomatoes

4 cloves garlic

1/3 cup freshly grated cheese [Parmesan, Romano, Asiago, or Ricotto]

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

Reconstitute the dried tomatoes by covering them with water and boiling them for 20 minutes.  Drain.  Mix the tomatoes and the other ingredients together in a food processor until well blended.  This will store in the refrigerator up to 5 days.

This is good used with goat cheese spread in a crostini, as shown at the following site:

Cut a baguette into 1/4 inch slices. brush with olive oil, and bake for 7 minutes

Cover with goat cheese spread, topped with the pesto.

Serve with slivers of fresh basil


About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
This entry was posted in Basil, Community Gardeners' Cookbook, Garlic, Pesto, Tomatoes and tagged , . Bookmark the permalink.

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