Pesto can be used on pasta, pizza or even as a spread. Here we made an easy summertime appetizer using Basil Pesto as a spread on our bruschetta.
First, make the pesto…
Ingredients:
2 cups fresh basil
⅓ cup pine nuts or walnuts
2 cloves of garlic
¼ cup grated Parmesan reggiano
¼ cup grated Romano
½ cup olive oil
¼ teaspoon of salt
Dash or two of pepper
Directions:
*you will need a food processor
Pulse the basil & pine nuts until smooth and then add garlic & cheese. Pulse until all ingredients are fully mixed together. Scrape the down the sides and add salt & pepper. While the processor is running on low, slowly pour in the olive oil.
To assemble the bruschetta you will need:
Loaf of French bread cut in thin slices
EVOO
Salt & Pepper to taste
2 cups Cherry Tomatoes
1 ½ cups Bocconcini Mozzarella
½ cup chopped basil
Slice bread in ⅕ inch slices and toast bread lightly. Set aside on a flat serving platter. Cut cherry tomatoes and bocconcini mozzarella in halves and toss in a bowl with a drizzle of olive oil to coat. Add chopped basil, salt and pepper to taste and toss again. Spread pesto on toasted bread. Cover with tomato, bocconcini and basil mixture.
