Thursday, July 16, 2009

Pesto Bruschetta on Toasted Garlic Crostini

Make these for your next party. Or for your midnight indulgence. Don't be afraid. You will thank me. Your guests will thank And when you invite me over, I'll give you a hug and a kiss. Really I will. Just make sure everyone eats one (or inevitably several of them!) so that you can all have garlic breath together. Stephanie, I will forever be grateful to you for introducing me to such divine yumminess! Mmmmmmmm.....

Pesto Bruschetta on Toasted Garlic Crostini

Pesto Ingredients:

2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T freshly grated Pecorio Romano Cheese (Or I just used the Kraft Parmesan/Romano mix in the green container for both of sue me. It was still delish!)
1/4 cup pine nuts
1/2 cup extra virgin olive oil
kosher salt and fresh cracked pepper

Additional Ingredients
1-2 baguette sliced at a 45-degree angle about 1/2 inch thick (I'd say 2...there's enough pesto and once your guests figure out how fabulous they are, you'll be glad you did!)
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
1 basket grape tomatoes

Combine basil, garlic, Parmesan, Pecorio, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and freshly cracked pepper.

Preheat oven to 400 degrees. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.

While bread crisps, make pesto and half cherry tomatoes lengthwise.

Top crostini with pesto spread and cherry tomato slice.