Parmesan And Pesto Toasts Recipe

Ingredients

1 bagette

16 large sun-dried tomatoes

150g (4 3/4 ounces) fresh Parmesan cheese

Pesto

1 cup (50g/1 2/3 oz) firmly packed fresh basil leafs

2 tbs chopped fresh chives

4 tbs pine nuts

2-3 garlic cloves, peeled

1/4 cup (60ml/2 fl oz) olive oil

Preparation

Cut the bread into thin slices and toast the slices under a hot grill until they are golden brown.

To make Pesto. Place the basil leafs, chives, pin nuts, garlic and olive oil in a food processor. Process 20 to 30 seconds, until smooth.

Spread the pesto mixture evenly over the toasted slices. Top with stripes of tomato and shavings of Parmesan.