Sun-Dried Tomato Toasts

 Entertaining Tips from F&W Editors More Quick Appetizers

Total Time:
15 mins
18 toasts


  • 18 thin baguette slices

  • Extra-virgin olive oil, for brushing

  • 1/4 cup sun-dried tomato pesto

  • 1/4 cup freshly grated Parmigiano-Reggiano


  1. Preheat the broiler and position a rack 8 inches from the heat. Brush the baguette slices on both sides with oil and arrange on a baking sheet. Broil for about 1 minute, turning once, until lightly toasted on both sides.

  2. Spread the pesto on the toasts and sprinkle with the cheese. Broil for about 1 minute, until lightly browned and sizzling, shifting the pan once halfway through. Serve the toasts right away.

Make Ahead

The recipe can be prepared through Step 1 and kept in an airtight container at room temperature for up to 2 days. Recrisp the toasts in 325° oven.

Serve With

Soups, salads and grilled steak.

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