Sun Dried Tomato Crostini
with Olive & Asiago
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