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!”
READY IN:
20mins
YIELD:
30 appetizers (approximately
UNITS:
US

Ingredients Nutrition

Directions

  1. 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. 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. Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
  4. To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
  5. To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.

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