Sun-Dried Tomato Crostini

Makes 12 crostini

1 cup finely chopped sun-dried tomatoes packed in oil
3/4 cup finely chopped pitted kalamata olives
3/4 cup chopped walnuts, toasted
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
12 baguette slices, toasted
2 (1-ounce) packages fresh basil
1 (16-ounce) package small fresh mozzarella balls packed in water,
thinly sliced

1. In the work bowl of a food processor, combine sun-dried tomatoes, olives, walnuts, garlic, and pepper. Pulse until mixture is combined but still coarse.

2. Spread sun-dried tomato mixture evenly over each baguette slice. Top each with a basil leaf and 3 mozzarella slices.

Note: Store remaining sun-dried-tomato spread in an airtight container in the refrigerator for up to 1 week.

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