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Nutrition Facts
Serving Size 1 appetizers (approximately 35g Recipe makes 30 appetizers (approximately) The following items or measurements are not included below: 15 big basil leaves
Calories 135
Calories from Fat 81		(60%)
Amount Per Serving		%DV
	Total Fat 9.1g	13%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 217mg		9%
Potassium 152mg		4%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 1.0g	4%
	Sugars 1.3g
Protein 3.9g		7%
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Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes

Recipe #114023 | 20 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Mar 23, 2005

Made these to snack on with wine last night and they were gone in what seemed like seconds!

30 appetizers (approximately (change servings and units)

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)

Directions

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.

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Featured Reviews for This Recipe

From: little_wing

On Aug 5, 2008

This is an intense, flavors-bursting-in-your-mouth starter! I've made this 3 times since first trying it. Thanks for sharing! Made for ZWT4

1 person found this review helpful

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From: Sydney Mike

On May 27, 2008

Really enjoyed these & probably could have eaten half of them myself! I half the amount of red pesto & half of the basil pesto, 'cause I wanted to try both, & it all was GREAT! My small group devoured these in no time, so it's definitely a keeper! Thanks! [Made & reviewed when I snuck over the border into Italy during the World Tour #4]

1 person found this review helpful

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From: ~Nimz~

On Jun 4, 2005

EV this was a wonderful snack this afternoon. I used the Red Pesto, which was absolutely great. I didn't make any changes except I used slices of french breat and made some with the sun dried tomatoes and some with roasted bell pepper. After I broiled the second side very lightly, I removed it from the oven, spread the mozzarella cheese and the roasted bell pepper over some, turned the broiler off and put them back in the oven to melt the cheese. Then removed it from the oven and added the sun dried tomatoes to the others and served it warm. Great lunch. Thanks

2 people found this review helpful

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From: zaar junkie

On Aug 11, 2008

This turned out really well, my boyfriend and I ate the entire baguette for dinner! I will be making this again, but will cut down the oil by almost half - the bruschetta was dripping in olive oil using the 1/4 cup and had to let it rest on paper towels to get rid of some of the extra grease.

1 person found this review helpful

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