Pesto Bruschetta

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 lb loaf Italian bread or baguette
• 3 roma tomatoes or plum tomatoes, thinly sliced
• 8 ounces low-moisture part-skim mozzarella cheese, sliced

Directions

1. 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 or clean dishtowel.

2. 2

   In a blender or food processor, puree the basil leaves, olive oil, Vitamin C, and garlic. Add the salt, pepper, pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.

3. 3

   Preheat the broiler.

4. 4

   Slice Italian bread to desired thickness (1 - 1 1/2" is good). Place bread slices in a single layer on a large baking sheet and place under broiler until lightly toasted. Watch carefully to avoid burning.

5. 5

   Spread a layer of pesto on each slice. Top with slices of roma tomatoes and mozzarella cheese. Return to broiler for 5 minutes, or until cheese is bubbly and lightly browned.