Photo by T. Mike Fletcher
24 ovals of sourdough bread, brushed with garlic oil and toasted at 350 degrees for about 8 to 12 minutes until golden.
4 to 5 Roma tomatoes, sliced about ¼” thick (squeeze slightly to remove some of the juice if really juicy)
6 Provolone cheese slices. Cut each slice cut into 8 triangles
Pesto Mayonnaise
½ cup mayonnaise
1 tablespoon pesto (homemade (recipe below) or store bought)
Preheat oven to 350 degrees.
Spoon pesto mayonnaise on each oval. Top with a roma tomato slice and finish with two pieces of provolone in opposite direction, rounded edges to the outside of the croustade.
Bake for 3 to 4 minutes just until cheese begins to melt.
Serve hot, warm or room temperature.
Pesto
Yields: Approximately 3/4 cup or 12 tablespoons
2 cups packed fresh basil leaves
¼ cup toasted pine nuts
2 medium garlic cloves
½ cup sharp asiago cheese, grated
1 teaspoon salt
1 teaspoon black pepper
3 to 4 tablespoons olive oil
Place all but the olive oil in the processor bowl. Process until pureed. Add 3 tablespoons of oil and process. More oil may be added so long as the pesto will stay together in a ball and not run. Using a tablespoon, portion the pesto and place on a piece of waxed paper. Freeze. Store in an airtight container in the freezer. This can be made months ahead.
By Helen Fletcher, The Ardent Cook
