Wednesday, May 25, 2011

Pesto Bruschetta Recipe

One of my favorite things to order is bruschetta... I love all of the tomatoes and balsamic and flavors that mix together. I set out to make bruschetta as an appetizer for myself and K one night, but I went a little overboard on the basil, in part because I had beautiful basil from the supermarket, and in part because I was also going to make pesto to go along with my cremini "marsala" (recipe to come). I just lost track of what I was making at one time.

We ended up with a lovely pesto bruschetta, and it was fantastic. I cheated on the bread pieces, and got pre-toasted bread from Costco. Yum.

Pesto Bruschetta
basil leaves (I filled up the 4 oz bowl of my food processor)
3 tomatoes, skin removed
balsamic vinegar
olive oil
1-2 garlic cloves
bruschetta chips (or make your own with french bread by brushing with olive oil)
freshly grated parmesan

To skin tomatoes, first boil water and remove from heat; immediately place tomatoes in the hot water for one minute.

Remove the tomatoes and you'll see that the skins peel right off.

Next slice open the tomatoes and remove the seeds and cores. Chop roughly.

Fill up your food processor with basil. Isn't it beautiful? I processed the basil first to make more room for the other ingredients, but the end goal is to lump everything but the cheese and the bruschetta in.

Why not? Let's add some cheese to the pesto.

Spoon the pesto over the bruschetta chips and top with a little bit of cheese. Bake at 350 for 8-10 minutes.
Serve and enjoy!

I'm pleased to be linking this up with

Miz Helen’s Country Cottage


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