A Savory Starter

Sun-dried tomatoes add a hint of summer warmth to this hearty appetizer, which also works well as a companion to soup on a cold winter’s night



Published:


Sun-dried Tomato and Cheese Crostini

(Serves 4-5)   

16  French baguette slices (cut to about 1/3-inch thickness)

Extra virgin olive oil

Topping:

  • ½  cup cream cheese, softened
  • 2  tablespoons chopped sun-dried tomatoes in oil (drained)
  • 2  tablespoons fresh-chopped basil
  • ½ teaspoon minced fresh garlic
  • 3  tablespoons finely chopped celery
  • ¼  cup fresh lemon juice
  • Salt and pepper to taste
  • Preheat oven to 375 degrees. Brush bread slices with olive oil, arrange on a baking sheet, and bake until golden — about 10 minutes.
  • Meanwhile, combine topping ingredients in a medium bowl. Spoon the mixture over the bread slices and serve.

— Adapted from The Culinary Review, by Annabel Cohen, metro Detroit-based cookbook writer.

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