Goat Cheese and Sun-Dried Tomato Crostini

1. 1

   Preheat the broiler.

2. 2

   In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice.

3. 3

   Add half of the olive oil and puree until smooth.

4. 4

   If the mixture seems too thick add more olive oil.

5. 5

   Taste and adjust seasoning with salt and pepper.

6. 6

   Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.

7. 7

   Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown.

8. 8

   Remove them from the broiler and rub each slice with the whole garlic cloves.

9. 9

   Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade.

10. 10

    Arrange on serving platters and serve.

* Per serving · 4 servings · Values may vary.