Time 25m Yield 2 dozen. Number Of Ingredients 8 Steps:
In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts.
Time 35m Yield 30 to 40 servings Number Of Ingredients 10 Steps:
Preheat the broiler. In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately. Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves. Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.
Number Of Ingredients 0 Steps:
Toast 1 sliced baguette in a 350 degrees F oven, 6 to 8 minutes. Spread the pieces with a 10 1/2 -ounce log goat cheese, then top with 1/4 cup fig jam and 1/2 cup toasted pepitas.Season with salt and pepper.
Time 10m Yield 32 appetizers. Number Of Ingredients 5 Steps:
In a small bowl, combine cheese and rosemary; spoon over toast slices. Drizzle with honey; sprinkle with almonds.
