Bruschetta With Pesto, Mozzarella And Sun-Dried Tomatoes Recipe

Name: Bruschetta With Pesto, Mozzarella And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 French baguette, cut into thin slices; 1/4 cup olive oil; 2 garlic cloves, quartered; 6 ounces mozzarella cheese, sliced very thin; 4 -6 sun-dried tomatoes (not packed in oil); Red Pesto; 3 ounces sun-dried tomatoes (not packed in oil); 2 garlic cloves; 15 big basil leaves; 1/3 cup olive oil; 1/3 cup freshly grated parmesan cheese; Basil Pesto; 1 cup basil leaves; 1/4 cup pine nuts (or blanched almonds); 3 tablespoons freshly grated parmesan cheese; 1/4 cup oil (about)

Servings: persons

1 French baguette, cut into thin slices
1/4 cup olive oil
2 garlic cloves, quartered
6 ounces mozzarella cheese, sliced very thin
4 -6 sun-dried tomatoes (not packed in oil)
Red Pesto
3 ounces sun-dried tomatoes (not packed in oil)
2 garlic cloves
15 big basil leaves
1/3 cup olive oil
1/3 cup freshly grated parmesan cheese
Basil Pesto
1 cup basil leaves
1/4 cup pine nuts (or blanched almonds)
3 tablespoons freshly grated parmesan cheese
1/4 cup oil (about)

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.

1013

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 French baguette, cut into thin slices, 1/4 cup olive oil, 2 garlic cloves, quartered, 6 ounces mozzarella cheese, sliced very thin, and more.

Yes, Bruschetta With Pesto, Mozzarella And Sun-Dried Tomatoes falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bruschetta With Pesto, Mozzarella And Sun-Dried Tomatoes

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