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Tomato Pesto Bruschetta

Tomato Pesto Bruschetta

Serve Tomato Pesto Bruschetta as an appetizer or with a salad

Ingredients

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

Process

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)

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