ToMAYto, ToMAHto

I know I already posted a recipe for tomato bruschetta but I had the idea for this after sampling a similar treat at work. Aside from making the pesto, this recipe is easier to prepare than the traditional version, with the same flavors. What's great is that once the pesto is made, you can make as much or little as you want!

Pesto and Tomato Bruschetta

Printable version

Ingredients:

• 12 slices Italian bread
• 2-3 Roma tomatoes
• Pesto:
• 1c basil, loosley packed, chopped
• 1/2 Tbsp minced garlic
• 2 Tbsp pine nuts, chopped
• 1/4 c finely grated Parmesan cheese
• 1/2 c extra virgin olive oil
• 1/2 tsp salt
• 1/2 Tbsp white or balsamic vinegar*

Directions:

1) Prepare pesto: chop basil (requires more of a slicing action than chopping, or use scissors).

2) Put basil, pine nuts, garlic and salt into a blender or food processor.

3) Pour olive oil into blender and pulse until blended evenly.

4) Blend/process on a high setting until smooth.

5) Transfer to a small bowl.

6) Mix in cheese and vinegar.

7) Prepare bruschetta!: Preheat oven to 450 degrees.
8) Thinly slice tomatoes.

9) Place slices of bread on baking sheet.
10) Cook for 5-7 minutes until lightly toasted.
11) Remove bread from baking sheet.
12) Spread a thin layer of pesto sauce on each slice, place 2-3 tomatoes on each slice and top with Parmesan.

13) Enjoy!

*If you are making pesto for a different use, leave out vinegar.