Croutons with Pesto Sauce and Sun-Dried Tomatoes

The Italian version of the sandwiches can be served as an appetizer on the buffet table.

Ingredients

Sun-dried tomatoes, in oil, chopped – 12 teaspoon.
Pesto sauce – about 12 teaspoon
Baguette – 1 pc.
Olive oil – for greasing toasts

Directions

Cut the baguette into slices 0.5 cm thick (about 12 slices). Brush the baguette slices with olive oil and place on a baking sheet.
Turn on the oven to heat up to 180 degrees. Place the baking sheet with the baguette slices in the preheated oven for 15 minutes (until golden brown).
Remove the bread from the oven and let cool. Meanwhile, chop the sun-dried tomatoes. On the cooled croutons, apply 1 teaspoon of pesto sauce and put 1 teaspoon of chopped sun-dried tomatoes on top.

Enjoy your meal!

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