Ingredients
-
1
-
1/4
-
2
-
6
-
4 - 6
-
-
3
-
2
-
15
-
1/3
-
1/3
-
-
1
-
1/4
-
3
Directions
Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes, Made these to snack on with wine last night and they were gone in what seemed like seconds!, This turned out really well, my boyfriend and I ate the entire baguette for dinner! I will be making this again, but will cut down the oil by almost half – the bruschetta was dripping in olive oil using the 1/4 cup and had to let it rest on paper towels to get rid of some of the extra grease , This is an intense, flavors-bursting-in-your-mouth starter! I’ve made this 3 times since first trying it Thanks for sharing! Made for ZWT4
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Steps
|
1
Done
|
Place the Olive Oil and the Garlic in Small Bowl and Let Sit For at Least 1/2 an Hour; Preheat the Broiler; Spread the Bread Slices on a Baking Sheet and Then Brush Both Sides With the Olive Oil; Broil Until Golden on Both Sides (this Will Only Take a Couple of Minutes). |
|
2
Done
|
Place the Tomatoes in a Cup and Cover With Boiling Water; After About 5 Minutes, Remove, Pat Dry and Cut Into Long Thin Strips. |
|
3
Done
|
Spread Cooled Brushetta With Pesto of Your Choosing, a Slice of Mozzarella and a Strip of Sun-Dried Tomato. |
|
4
Done
|
to Make Red Pesto: Place All Ingredients Except Oil in Food Processor; Process Adding Oil Gradually Until It Forms a Paste. |
|
5
Done
|
to Make Basil Pesto: Place All Ingredients Except Oil in Food Processor; Process Adding Oil Gradually Until It Forms a Paste. |
