Recipes

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.

Servings

30

Prep

15 min

Cook

5 min

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Skill Level

Easy