Name: Basil Pesto Hummus and Roasted Tomato Crostini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12 servings
Ingredients: 1 pint cherry tomatoes, (halved or kept whole if they are extra small); Olive oil, kosher salt and black pepper; 1 baguette, (cut into 1/2-1 inch thick slices); 10 ounces hummus; 2 tablespoons pesto; Fresh basil thinly sliced (chiffonade)

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Preheat oven to 400° F. and line a rimmed baking sheet with foil.

Place the cherry tomatoes on the baking sheet, drizzle with oil and toss until coated. Spread the tomatoes out into a single layer then sprinkle with salt and pepper.

Roast them for approximately 15-20 minutes or until they collapse and are soft.

While the tomatoes are roasting brush the slices of baguette with a little olive oil and either grill or toast them until they are golden brown.

Stir together the hummus and pesto. Spread it on top of the baguette slices and top with the roasted tomatoes and fresh basil.

1 pint cherry tomatoes, (halved or kept whole if they are extra small)

1 baguette, (cut into 1/2-1 inch thick slices)

Basil Pesto Hummus and Roasted Tomato Crostini

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