Preheat oven to 425 degrees. Place sliced sourdough on a foil covered baking sheet and brush the bread with a small amount of olive oil. Bake 8-10 minutes until lightly toasted. Remove from oven and cool. Combine the chopped tomatoes, garlic, basil, salt and 1 T olive oil in a medium bowl and let stand for 1 hour or more.
When ready to serve, brush each crostini with pesto, top with the tomato mixture, and sprinkle with parmesan cheese. Put under broiler briefly to give a quick melt to the cheese. Serves 6-8
Tip: Buying prepared pesto makes this appetizer a snap.
Kunde Family Winery Chardonnay – Wildwood Vineyard