Serve Tomato Pesto Bruschetta as an appetizer or with a salad
1 loaf French or Italian bread
Soft Butter, or garlic butter
1 cup basil pesto*
2 large ripe tomatoes
2 cups shredded mozzarella
1/3 cup shredded parmesan
salt & pepper
Cut the bread in half lengthwise.
Spread soft butter lightly on both sides.
Spread the basil pesto generously on each half.
Slice the tomatoes about 1/4 inch thick and line up on top of the pesto. (see pesto recipe in sauce chapter)
Cover the tomatoes with mozzarella cheese, sprinkle with parmesan.
Bake at 400 degrees until the cheese melts and turns golden brown.
The cheese must turn golden brown for the natural sugars in the cheese to release their maximum flavor.
Slice bruschetta and arrange on a serving platter.
Serve with tomato basil sauce on the side. (see recipe in sauce chapter)