Patter Fam Sauces

Sundried Tomato Basil Crostini  
Sun Dried Tomato Pesto  
2  cups sun-dried tomatoes, drained (packed in oil)  
1  cup freshly grated parmesan cheese  
1⁄4 cup extra virgin olive oil  
1⁄4 cup packed fresh basil leaf  
1⁄4 cup packed fresh fresh parsley leaves  
2  garlic cloves minced  
fresh ground pepper, to taste

This is a great pasta red sauce to use if you are tired of the usual marinara.  I love making pesto because it is super easy and quick and works with virtually any pasta dish you’re serving.

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.  Can be stored in the refrigerator for up to one month.


24 slices of baguette bread   
2 cups sundried tomato pesto   
1 tube basil paste   
1 cup mozzarella cheese   

Preheat oven to 350 degrees.

Smear 1 tsp. of sundried tomato pesto on each piece of bread.  Sprinkle ½ tsp. of mozzarella cheese over the pesto.  Squirt a dollop of basil paste on top and bake in a 350 degree oven until cheese melts, 4-5 minutes.








Written by Joyce Peters — May 07, 2016

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