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| Recipe
name: Pesto Bruschetta |
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| Recipe
by: Ruth Catherine, Tacoma, WA |
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| History: My
friend and I were messing around in the kitchen one day, and
decided to try this - it turned out wonderfully! |
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| Description: Broiled
bread with a savory pesto-cheese and sun dried tomato topping.
Great for parties! |
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| Preparation
time: 10 minutes. Cooking time: 10 minutes. |
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| Serves: 12 |
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| Amount/Measure/Ingredient:
12 slices of French bread, medium thickness
1 package of soft mozzarella, room temperature
1 jar of sun dried tomatoes, or 2 medium Roma tomatoes
1 cup packed basil
1/3 cup olive oil
1/4 cup grated parmesan cheese
2 cloves garlic
1/3 cup pine nuts
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| Preparation:
Combine basil, olive oil, parmesan, garlic,
and pine nuts into a blender or food processor, and blend till
fairly smooth to make the pesto.
Drizzle some more olive oil over one side of each slice of
bread.
Spread the pesto over each slice.
Slice the mozzarella and put a slice large enough to almost
cover the pesto on each slice of bread.
Slice the tomatoes into small pieces, and put a few on top of
the mozzarella.
Put in the broiler until the cheese begins to bubble. Serve it
warm.
Reformatted from a recipe
submitted to Good Cooking © '2001 by Good Cooking, Inc.
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