Ingredients
2
tablespoons olive oil
1
roll (18 oz) refrigerated basil and garlic polenta, cut into 1/2-inch slices, patted dry with paper towels
1/4 cup refrigerated sun-dried tomato pesto
2
tablespoons thinly sliced fresh basil leaves
1/4 cup crumbled chèvre (goat) cheese (1 oz)
2
tablespoons pine nuts, toasted
Description
Top Polenta Rounds With Pesto And Cheese To Assemble A Flavorful Mediterranean Appetizer That's Ready In 20 Minutes.
Pillsbury
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