Sun-dried Tomato Pesto Crostini

The picture that I took on the H3 Highway of a hiker wearing a red shirt on the dangerous Haiku Stairs in Oahu, HI.

This recipe was inspired by a hiker wearing a red shirt amongst the lush greenery of the exhilarating, but illegal Haiku Hike in Oahu. That evening after we saw this sight, we were having our friends over for dinner and drinks on a perfect Summer evening. We paired this delicious appetizer with a delicate glass of Sauvignon Blanc to greet our guests.

 

Ingredients:

• 1 French Baguette
  (Substitute Keto Almond Bread for Low Carb Diet)

• 1 Tablespoon of Toasted Pine Nuts

• 1/4 Cup of Easy Basil Pesto or Store-bought Basil Pesto

• Sundried Tomatoes

• Burrata

• Aged Sweet Balsamic Vinegar

• 2-3 Tablespoon of Extra Virgin Olive Oil

• Sea Salt & Cracked Black Pepper To Taste

Feeds:  4-6 People
Prep Time:  10 mins
Serve w/:  Glass of Sauvignon Blanc
 

Directions:

1. Cut Baguette in half then toast halves in oven or grill. Cut in quarters or squares.
   
   

2. Spread pesto on each square.
   
   

3. Tear burrata by hand and place generously on each square.
   
   

4. Add sun-dried tomatoes and sprinkle lightly toasted pine nuts on each square.
   
   

5. Top with a drizzle of the sweet aged balsamic vinegar and your finest extra virgin olive oil. Add a pinch of salt and cracked black pepper on each square.
   
   

6. Serve and enjoy with friends!