Pesto Bruschetta
Ingredients:
For the Pesto:
• 1 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1 garlic clove, minced
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons lemon juice
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
For the Topping:
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red wine vinegar
• 2 tablespoons finely chopped parsley
• 1/4 cup extra virgin olive oil
• 1 ball Buffalo Mozzarella cheese, sliced
To Assemble:
• Neutral oil spray (for bread)
• Balsamic glaze, for garnish
• Baguette or crusty bread, sliced
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Instructions:
1. Make the Pesto:
In a food processor, blend basil, toasted pine nuts, garlic, Parmesan, lemon juice, and 1/2 cup olive oil until smooth. Season with salt and pepper to taste.
2. Marinate the Tomatoes:
In a bowl, toss cherry tomatoes with red wine vinegar, parsley, and 1/4 cup olive oil. Let sit for at least 10 minutes.
3. Toast the Bread:
Preheat oven to 400°F (200°C).
Slice the baguette and spray both sides with neutral oil spray. Arrange on a baking sheet and toast for 5 minutes, or until lightly golden and crisp.
4. Assemble the Bruschetta:
Spread pesto on each toasted bread slice. Add a slice of Buffalo Mozzarella and spoon marinated tomatoes on top.
5. Finish & Serve:
Drizzle with balsamic glaze and serve immediately.
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