Polenta Pesto Crescents
Prep Time: 15
Cook Time: 23
Serves: 20-24 appetizers
Ingredients
- 1 tube (16 oz.) pre-cooked, polenta cut into 1/2-inch slices and cut into halves
- Olive oil cooking spray
- 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese
- 1/2 cup (4 oz.) finely chopped pitted black olives
- 4 tablespoons finely chopped fresh basil
- Fresh black pepper to taste
- 1/2 cup (4 oz.) pesto sauce, drained
Directions
Preheat oven to 400° F.
Spray each side of sliced polenta with cooking spray and place on foil-lined baking sheet. Bake for 8-10 minutes, turn and bake 10 minutes more.
In a bowl, mix cheese, olives, basil and pepper. Spread each polenta crescent with a teaspoon of pesto sauce. Top each with 1 Tbsp. cheese mixture. Broil 2-3 minutes until cheese is melted, bubbly and golden. Platter and serve immediately.
Tips
- Do-Ahead Tip: you can prepare the polenta ase a few days ahead. Polenta should be stored in an airtight container in the refrigerator.