Pesto Bruscetta (L'Academie de Cuisine)

By KDCooks

From Culinary Skills Lab – Hors D’Oeuvres- 11/21/11

Ingredients

• Pesto:
• 1 loaf French Bread
• Pesto
• 6 Roma Tomatoes
• 1 small red onion
• 1 TB grated parmesan cheese
• 1 TB balsamic vinegar
• salt & pepper to taste
• 2 TB crumbled goat cheese
• 2 cups fresh basil
• 1/4 cup grated parmesan cheese
• 1/3 cup olive oil
• 3 TB pine nuts or walnuts
• 3 garlic cloves
• 1/2 tsp salt

Preparation

Step 1

Pesto:

Place basil in a food processor and run until well processed. Add the parmesan cheese, nuts and garlic. Run until well processed, scraping down sides if necessary.

Pour a steady stream of olive oil while running until a paste forms. Season with Salt.


For Bruscetta:

Preheat oven to 350 degrees. Slice bread on the diagonal. On baking sheet, place in oven to toast. Remove from oven and cool.

Cut tomatoes and onion to a small dice. Stir tomatoes, onions, parmesan cheese, salt & pepper and vinegar together in a bowl.

Spread thin layer of pesto on bread slices. Top with tomato mixture. Garnish with goat cheese.