Pesto Bruschetta

Description: Broiled bread with a savory pesto-cheese and sun dried tomato topping. Great for parties!

10 minutes. Cooking time:

10 minutes.

Serves: 12

Amount/Measure/Ingredient: 12 slices of French bread, medium thickness

1 package of soft mozzarella, room temperature

1 jar of sun dried tomatoes, or 2 medium Roma tomatoes

1 cup packed basil

1/3 cup olive oil 

1/4 cup grated parmesan cheese

2 cloves garlic

1/3 cup pine nuts

Combine basil, olive oil, parmesan, garlic, and pine nuts into a blender or food processor, and blend till fairly smooth to make the pesto.

Drizzle some more olive oil over one side of each slice of bread.

Spread the pesto over each slice.

Slice the mozzarella and put a slice large enough to almost cover the pesto on each slice of bread.

Slice the tomatoes into small pieces, and put a few on top of the mozzarella.

Put in the broiler until the cheese begins to bubble. Serve it warm.

Reformatted from a recipe submitted to goodcooking.com