- 1 baguette, 1/4″ slices (should make about 24 pieces)
- 1/4 cup olive oil
- 2 Tbsp sweet butter
- 2 cloves garlic, minced
- 2 Tbsp fresh basil, minced
Heat the olive oil with the butter, garlic and basil until the butter is melted. Brush the oil-butter on both sides of bread slices. Place bread on a baking sheet and bake at 350 degrees until golden brown.
Bruschetta Topping
- 1 cup fresh basil leaves
- 3 garlic cloves
- 1 Tbsp toasted pine nuts
- 1 Tbsp olive oil
- 3 Tbsp sun-dried tomatoes
Place all ingredients except the sun-dried tomatoes, in a food processor and blend into a butter like consistency.
Assembly: Spread a tablespoon of pesto paste on each toasted bruschetta and top with sun dried tomatoes.
