Artichoke Hearts, Basil Pesto and Fried Egg Crostini
Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.
preferably whole wheat or multigrain, toasted if needed
marinated, drained and sliced, or 4 tablespoons sun-dried tomatoes
pan-fried, and cut into half
red hot pepper sauce
to serve, optional
On each slice of bread, spread 1 tablespoon pesto, place equal amount of artichoke hearts or sun-dried tomatoes, then top with half pan-fried egg.
Drizzle with hot pepper sauce and serve.