Gluten-Free Sun-Dried Tomato Pesto Crostini JOC Appetizer

Ingredients:

1 loaf of gluten-free baguette or bread
1/2 cup sun-dried tomatoes (packed in oil)
1/4 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 cloves garlic
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Fresh basil leaves, for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C).
Slice the gluten-free baguette into 1/2-inch thick rounds and place them on a baking sheet.
Bake the bread slices in the preheated oven for about 10-12 minutes, or until they are toasted and crisp. Remove and set aside.
In a food processor, combine the sun-dried tomatoes (drained), fresh basil, grated Parmesan, garlic, pine nuts, and extra-virgin olive oil.
Pulse the ingredients until a thick and well-combined pesto forms. You may need to scrape down the sides of the bowl as needed.
Season the sun-dried tomato pesto with salt and pepper to taste and blend again to combine.
Spread a generous amount of the sun-dried tomato pesto onto each toasted gluten-free baguette slice.
Garnish with fresh basil leaves if desired.
Serve your gluten-free sun-dried tomato pesto crostini as a delectable appetizer.
Enjoy!