Pesto and Sun Dried Tomato Bruschetta
|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.