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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

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