Pesto Bruschetta

#1 Summer Favorite | I look forward into making Fresh Pesto & using Fresh Cherry Tomatoes from the garden just to make these babies!
Pesto Bruschetta
#1 Summer Favorite | I look forward into making Fresh Pesto & using Fresh Cherry Tomatoes from the garden just to make these babies!
Cooking Instructions
- 1
Preheat oven to 400°
- 2
Make Pesto: Combine basil, garlic, Parmesan, Romano, Asiago cheese, and pine nuts in food processor or blender | Plus until smooth. Slowly drizzle in extra virgin olive oil while pusleating until fully incorporated. Season with kosher salt and cracked black pepper
- 3
In a small bowel | Cut cherry tomatoes in half and lengthwise | Season with Salt, Fresh Cracked Pepper & Coat with Paresman cheese
- 4
Arrange bread on rimmed baking sheet. Brush with olive oil and rub with garlic
- 5
Spread Pesto on bread & Top Bread with grape tomato slice mixture
- 6
Sprinkle Mozzarella cheese on top & Season with Dry Basil
- 7
Bake until beginning to crisp and cheese melts about 8 mins
- 8
Serve immediately
- 9
Bon Appétit :)
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