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.

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