Pesto Bruschetta
brianne
ingredients
- 3 cups fresh basil leaves
- 1/3 cup olive oil
- 2 garlic cloves, peeled
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/4 cup pine nuts
- 1/4 cup grated parmesan cheese
- 1 large loaf French bread
- 1/2 pound prosciutto
- 3 roma tomatoes, thinly sliced
- 8 ounces fresh mozzarella cheese, sliced
directions
- 1
Heat a small skillet over medium heat. Add the pine nuts and toast gently until lightly golden and you just barely begin to smell the nuts (if the fragrance is powerful, the nuts will be burnt before they cool off). Immediately turn out onto a plate.
- 2
In a blender or food processor, puree the basil leaves, olive oil, and garlic. Add the salt, pepper, pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
- 3
Preheat your broiler.
- 4
Slice bread into 1-1 1/2 inch pieces and top with a thin layer of prosciutto.
- 5
Spread a layer of pesto on each slice. Top with slices of roma tomatoes and mozzarella cheese.
- 6
Place slices in a single layer on a large baking sheet. Broil until cheese is bubbly and lightly browned.
Source: Lisa Marino
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