pesto bruchetta on toasted garlic crostini
June 29th, 2009 - by kelseynixon
Summer is officially here! (I hope) Nothing is better than a lovely summer get together with family and friends while enjoying perfect weather. To top it off, good food doesn’t hurt. This pesto bruschetta on toasted garlic crostini is a family favorite. TIP: make an additional batch of pesto and freeze the extra in ice cube trays. Pop the perfectly portioned sizes into freezer bags and use when needed. Enjoy the recipe below!
PESTO BRUSCHETTA on TOASTED GARLIC CROSTINI
Yield: 8 servings
INGREDIENTS
• 2 cups fresh basil leaves
• 2 large minced garlic cloves
• ½ cup freshly grated Parmesan cheese
• 2 T. freshly grated Pecorino Romano cheese
• ¼ cup pine nuts
• ½ cup extra virgin olive oil
• kosher salt and cracked black pepper
ADDITIONAL INGREDIENTS:
• 1 baguette sliced at a 45-degree angle about 1/2 inch thick
• 1/4 cup extra-virgin olive oil
• 2 cloves of garlic, sliced lengthwise
• fresh mozzarella, thinly sliced
• 1 basket grape tomatoes, halved lengthwise
DIRECTIONS
Preheat oven to 400°F.
Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper.
Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
While bread crisps, make pesto and halve cherry tomatoes lengthwise.
Top crostini with pesto spread, fresh mozzarella and grape tomato slice.
