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Sun-Dried Tomato-Cheese Crostini (Anne) by


fresh baquette, cut in 40 1/2" slices
8 oz shredded swiss cheese
8 oz shredded asiago cheese
1 c mayo
3 oz sun-dried tomatoes, plumped in water (drained)
6 T butter
2 T fresh garlic, minced


Preheat oven to 350. Process 2 cheeses together in food processor until very fine. Add mayo. Add sun-dried tomatoes. Melt butter in small skillet and add garlic; saute but don't let garlic brown. Remove garlic residue and brush butter mixture on bread slices. Spread cheese mixture on bread and bake on cookie sheet until bubbly - 10 to 15 min.

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