Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Made these to snack on with wine last night and they were gone in what seemed like seconds! Ingredients:
1 french baguette, cut into thin slices |
1/4 cup olive oil |
2 garlic cloves, quartered |
6 ounces mozzarella cheese, sliced very thin |
4 -6 sun-dried tomatoes (not packed in oil) |
3 ounces sun-dried tomatoes (not packed in oil) |
2 garlic cloves |
15 big basil leaves |
1/3 cup olive oil |
1/3 cup freshly grated parmesan cheese |
1 cup basil leaves |
1/4 cup pine nuts (or blanched almonds) |
3 tablespoons freshly grated parmesan cheese |
1/4 cup oil (about) |
Directions:
1. Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes).
2. Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
3. Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
4. To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
5. To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
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