Sun Dried Tomato Crostini

with Olive & Asiago

 

Purchased crostini

2 tsp  CSD Garlic

½ C  CSD Julienne Cut Tomatoes, packed in oil, drained

1- 2 ¼ oz can sliced black olives, drained

¾ C  mayonnaise

¼ C  grated Asiago Cheese

¾ C  shredded Mozzarella

½ tsp pepper

 

Place CSD Garlic, CSD Tomatoes, olives, mayonnaise, Asiago, mozzarella & pepper in a food processor.  Process until finely minced.

 

Arrange crostini on rimmed baking sheet(s).  Spread the tomato mixture on top to edges.  (Toasts may be covered and refrigerated for up to 8 hours).

 

Preheat oven to 450.  Bake for 5 to 7 minutes, or until the edges are browned and the topping is slightly puffed.

 

Yields about 46 crostini