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Pesto And Tomato Bruschetta

posted in Food & Drink > Recipes
09/10/2016
  • 24 slice(s) baguette
    toasted
    1 ounce(s) cheese, Parmesan
    shaved
    1 cup(s) tomato(es), cherry
    red or yellow, halved or quartered, or 2 plum tomatoes, sliced
    1 cup(s) lettuce, arugula
    1/4 cup(s) cheese, Parmesan
    grated
    1 clove(s) garlic
    quartered
    1 tablespoon oil, olive

  • 1 tablespoon vinegar, white balsamic
    1/4 teaspoon salt
    basil, fresh
    optional
    nuts, pine nuts
    optional
    1 cup(s) basil, fresh
    1/4 cup(s) nuts, pine nuts

  • Pine Nut Pesto:

    In a small food processor, combine 1 cup firmly packed fresh basil; 1 cup torn fresh arugula or spinach; 1/4 cup grated Parmesan or romano cheese; 1/4 cup toasted pine nuts, chopped walnuts, or chopped almonds; 1 quartered clove garlic; 1 tablespoon olive oil; 1 tablespoon white balsamic vinegar; and 1/4 teaspoon salt. Cover and process with several on-off turns until a paste forms, stopped several times to scrape the side. Process in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.

  • Bruschetta:

    Spread Pine Nut Pesto onto baguette slices. Top with shaved Parmesan and tomatoes. If desired, top with basil and nuts. Makes 12 (2-slice) servings.

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