Goat Cheese-Pesto Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Guests will think you fussed over these elegant appetizersbut the recipe conveniently calls for jarred pesto.Cindie Haras, Boca Raton, Florida Ingredients:
6 tablespoons olive oil |
6 tablespoons prepared pesto |
3 tablespoons grated parmesan cheese |
1 french bread baguette (10-1/2 ounces), cut into 24 slices |
8 bacon strips, diced |
1 package (4 ounces) herbed goat cheese |
1/2 cup fresh arugula or baby spinach, finely chopped |
3 tablespoons pine nuts, toasted |
Directions:
1. In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
3. Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts. Yield: 2 dozen.
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