Monday, October 10, 2005
We ate so much snacks and finger food in Spain. I've already told you about the tapas we had for dinner most every night, but we also really enjoyed the fried fava beans (I bought several bags to take home - this truly is the bean for me), potato sticks and one night we made crostini from some left over bread and pesto. It's the simplest thing, and great as a light appetizer or a snack before dinner.
slices of bread, preferrably a day old, very thin
pesto of your choice - the regular pesto with basil and pine nuts, or a red pesto with sundried tomatoes, or chili, coriander.. go wild - it will all be delicious
Preheat the oven to 200 degrees C. (About 400 F) Spread the bread slices with generous amounts of pesto, and place on a baking rack. Make sure you have a pan underneath to catch any drippings, or you'll end up with a very messy oven. Bake for 8-10 minutes, until the bread is toasted. Take out and let cool - you could eat them warm too, but I usually wait until they're a bit cooler. You can prepare these hours in advance, if you have to. They keep very well.