Pesto and Sun Dried Tomato Bruschetta
Ingredients
| 1 cup basil leaves, packed | ||
| 1/2 cup pine nuts | ||
| 1/4 cup olive oil | ||
| 3 cloves garlic | ||
| 1 French Baguette | ||
| 10 large sun dried tomatoes packed in oil, cut into thin strips | ||
| 8 oz Parmesan cheese, thinly shaved |
- To make the pesto, mix the basil leaves, pine nuts, and garlic in a food processor. Run the food processor and drizzle in the oil in a slow stream. Process until smooth.
- Toast the bread slices under a broiler, turning once, until golden brown.
- Spread the pesto evenly over the pieces of bread.
- Top each slice with sun-dried tomatoes and some Parmesan.
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