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Traditional Bruschetta
8 Roma Tomatoes
1/4 cup Garlic Olive Oil + 2 Tbsp for Bread
Fresh Basil Chiffonade
3 Tbsp Pesto
Salt & Pepper to Taste
Bread such as day old French or other Loaf
Shaved Parmesan Cheese
Balsamic Vinegar Reduction
Dice the tomatoes and mix them with Garlic Olive Oil, Pesto, Basil Chiffonade (stack leaves, roll them and slice into thin strips) and Salt & Pepper.Slice Bread about 1/2inch thick. Brush Bread with Garlic Olive oil and Grill on both sides. When toasty spinkle with Parmesan Cheese and Broil until Cheese is melted. Top with Tomato mixture and Drizzle with Balsamic Vinegar Reduction. Top with Tbsp Pesto.
There are many good pre made pestos on the market, but if you want to make your own fresh pesto here's a great simple recipe.
Pesto
1/2# Fresh Basil
4 cloves Garlic
1/3 cup toasted Pine Nuts
1/4 cup Olive Oil
1/2 cup Parmesan
Combine all ingredients in food processor and blend until smooth.
8 Roma Tomatoes
1/4 cup Garlic Olive Oil + 2 Tbsp for Bread
Fresh Basil Chiffonade
3 Tbsp Pesto
Salt & Pepper to Taste
Bread such as day old French or other Loaf
Shaved Parmesan Cheese
Balsamic Vinegar Reduction
Dice the tomatoes and mix them with Garlic Olive Oil, Pesto, Basil Chiffonade (stack leaves, roll them and slice into thin strips) and Salt & Pepper.Slice Bread about 1/2inch thick. Brush Bread with Garlic Olive oil and Grill on both sides. When toasty spinkle with Parmesan Cheese and Broil until Cheese is melted. Top with Tomato mixture and Drizzle with Balsamic Vinegar Reduction. Top with Tbsp Pesto.
There are many good pre made pestos on the market, but if you want to make your own fresh pesto here's a great simple recipe.
Pesto
1/2# Fresh Basil
4 cloves Garlic
1/3 cup toasted Pine Nuts
1/4 cup Olive Oil
1/2 cup Parmesan
Combine all ingredients in food processor and blend until smooth.
