Crostini with Sun-Dried Tomato and Pecan Pesto

30m Prep Time
10m Cook Time
24 Yield
Preparation Directions


COMBINE pesto ingredients in food processor or blender until pureed, scraping down sides of bowl as needed. Place pesto in small serving bowl.


SPOON some tomato spread in center of pesto. Sprinkle with olives. Cover and refrigerate until ready to serve.


HEAT oven to 350°F. Spray both sides of bread slices with no-stick cooking spray; place on a baking sheet. Bake, turning once, 10 minutes or until crisp; sprinkle 1 side with pepper.


PLACE serving bowl of pesto on platter; garnish with fresh basil sprig. Surround with crostini; serve.

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