Ingredients
Scale
Pesto
- 6 oz basil leaves
- ¾ cup extra virgin olive oil
- 2–1/4 oz pine nuts
- 1 tbsp minced garlic
- ? cup grated parmesan
- Salt
- Pepper
Bruschetta Bites
- 1 loaf French bread (sliced into rounds about ?-inch thick.)
- 3 large tomatoes (diced)
- Olive oil
Instructions
- Preheat oven to 375.
- Spread your pine nuts out evenly on a baking sheet. Place in oven and allow pine nuts to toast for 5-7 minutes (until evenly golden brown).
- Remove pine nuts from the oven and scoop them into your food processor. Leave your oven on.
- Also add basil, olive oil, garlic, and parmesan to the food processor.
- Blend on high until mixture is very smooth.
- Season with salt/pepper to taste.
- Spoon pesto into an airtight container (lidded jar or Tupperware), and refrigerate until ready to serve.
To make/assemble your bruschetta bites:
- Arrange your bread slices in an even layer on a large baking sheet.
- Drizzle bread with olive oil on both sides (drizzle one side, then flip and drizzle the other).
- Place baking sheet in your preheated oven, and allow bread to toast for 8-10 minutes. (We like our bread on the crunchier side, so I usually leave it in the oven on the long side.)
- Remove bread from oven and arrange the slices on a serving platter to cool.
- Smear a spoonful of your homemade pesto on each piece of toasted bread.
- Top each piece of pesto/bread with a large spoonful of chopped tomatoes.
- Serve immediately (or as soon as possible, so the bread doesn’t get soggy).
- Enjoy!
Notes
!To save yourself aggravation, you can make this recipe in stages. I like to make the pesto and chop my tomatoes ahead of time, but I wait to toast the bread and assemble everything until right before I’m ready to serve the bites.
!I didn’t put a specific measurement for the olive oil drizzled on the bread, b/c I’m leaving that up to you. When we were in Italy, the bread was basically soaked in olive oil, but at home I like to be a LITTLE more moderate…